bowl of roasted vegetables

Honey Balsamic Roast Vegetables

How wonderful are roast veggies? There’s nothing quite like that delicious, caramelised, slightly charred flavour.

This recipe for honey balsamic roast vegetables is from Terry at Earthbound Honey  Earthbound supplies the pure, raw, and very tasty, Manuka Honey that we sell, their honey is lovingly crafted on their farm in Bethells Beach.

Honey Balsamic Roast Vegetables

200g brussels sprouts halved

200g cut carrots

200g halved small new potatoes white and purple

2 large shallots quartered

3 tbsp olive oil

3/4 teaspoon flaky sea salt

1/2 teaspoon ground black pepper

2 Tablespoons Earthbound Balsamic vinegar

1 Tablespoon Earthbound Manuka Honey


Preheat your oven to 220°c. Line a baking tray with aluminium or parchment paper foil.

In a large bowl, toss brussel sprouts, carrots, potatoes and shallots with 2 tablespoons of olive oil, flaky sea salt and freshly cracked black pepper to coat thoroughly. Transfer the vegetables to baking tray and roast until tender and caramelised, about 30 minutes.

Place roasted vegetables back in bowl. Add remaining tablespoon olive oil, Earthbound Balsamic Honey Vinegar and toss to coat evenly. Taste and season with flaky sea salt if necessary and serve.

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