Balsamic Roasted Vegetables

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Serves: 4

Take your roasted vegetable game to the next level with this sweet, tangy, caramelised glaze.

Perfect for any vegetable that can be roasted, so take a trip to your local Farmer’s Market and grab some beautiful heirloom carrots, like I did or mix and match what you have in the fridge.


1 bunch of heirloom carrots (approx 8)
4 parsnips
6 small whole beetroot
2 small red onions

3 Tbsp balsamic vinegar
2 Tbsp honey (use maple syrup for vegan)
2 Tbsp orange juice
1 Tbsp orange zest
2 tsp Dijon mustard
2 Tbsp olive oil


1. Preheat oven to 200° C

2. Scrub the vegetables and/or peel according to preference and freshness.

3. Cut the carrots and parsnips into halves or quarters, depending on size.

4. Cut the beetroot and onion into wedges.

5. Place vegetables into a large mixing bowl.

6. Combine all of the dressing ingredients into a small bowl and whisk to combine.

7. Remove ¼ cup and set aside.

8. Pour remaining glaze over vegetables and use your hands to gently toss them until they are coated in the glaze.

9. Spread out in a single layer on a baking tray and bake for 35-45 minutes.

10. Drizzle the remaining glaze over and bake for a further 10-15 minutes until vegetables are caramelised and roasted.

Note: Make a meal or use up leftovers by serving the roasted vegetables over some pearl couscous with wilted kale.