These Balsamic & Hot Honey Roasted Veggies are the kind of side dish that instantly upgrades any meal. A mix of colorful vegetables gets roasted until caramelized, then tossed with tangy balsamic and a drizzle of our Honey House Hot Honey for the perfect balance of sweet, spicy, and savory. It’s simple, vibrant, and unbelievably addictive.

Why You’ll Love This Recipe

• Perfectly caramelized veggies thanks to high-heat roasting.

• Honey House Hot Honey adds the ideal spicy-sweet finish.

• Comes together with minimal ingredients and prep time.

• Flexible enough for weeknights, holidays, or meal prep.

• Pairs beautifully with chicken, fish, grains, and salads.

• Easily customizable with your favorite vegetables and herbs.

Ingredients

For the Roasted Veggies

• ½ lb Brussels sprouts, halved

• ½ lb carrots, sliced into 1-inch pieces

• ½ lb baby potatoes, halved

• 2 large shallots, quartered

• 3 tbsp olive oil

• ¾ tsp salt

• ½ tsp black pepper

For Finishing

• 2 tbsp balsamic vinegar

• 1–2 tbsp Honey House Hot Honey (adjust to taste)

Equipment

• Large mixing bowl

• Baking sheet

• Parchment paper or silicone mat

• Spatula

• Oven

Pro Tips

1. High Heat is Key: Roast at 425°F (220°C) to get crispy edges and tender centers.

2. Cut Evenly: Uniform veggie sizes help everything roast at the same pace.

3. Add Hot Honey Last: Drizzle after roasting to preserve the bright flavor and spicy kick.

4. Don’t Crowd the Pan: Overcrowding steams veggies instead of caramelizing them.

5. Taste and Adjust: Add more hot honey or salt at the end to balance flavors perfectly.

Instructions

1. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment or a silicone mat.

2. Prep the veggies: Add Brussels sprouts, carrots, potatoes, and shallots to a large bowl. Drizzle with olive oil, salt, and pepper. Toss to coat evenly.

3. Roast: Spread the vegetables in a single layer on the baking sheet. Roast for 30 minutes, stirring halfway through, until caramelized and tender.

4. Finish with flavor: Transfer the hot veggies back to the bowl. Add balsamic and Honey House Hot Honey, then toss to coat.

5. Serve: Taste and adjust seasoning or hot honey as desired. Serve warm.

Storage Tips

• Refrigerator: Store in an airtight container for 3–4 days.

• Reheat: Warm in a 350°F (175°C) oven for 8–10 minutes to restore crispness.

• Meal Prep: Store the balsamic and hot honey separately if making ahead.

Recipe Notes

The combination of caramelized vegetables with tangy balsamic and the heat from Honey House Hot Honey creates an irresistible balance of flavors. Brussels sprouts and carrots hold up beautifully to roasting, while potatoes add hearty comfort.

Using our Honey House Hot Honey gives this dish its signature sweet-heat glaze. Because our hot honey is made with 100% pure raw American honey, it adds depth, natural sweetness, and just the right amount of spice to elevate simple roasted veggies into something truly special.

Perfect Pairings

Serve with:

• Lemon herb roasted chicken

• Grilled salmon

• Quinoa or wild rice bowls

• Creamy goat cheese or feta

• Warm crusty bread with olive oil and herbs

Variation Ideas

While the classic balsamic + hot honey combo is divine, feel free to get creative with these options:

Honey House Recommendations

• Sweeter Version: Replace balsamic syrup with Honey House Clover Honey for a lighter, floral finish.

• Extra Spicy: Add an additional drizzle of Honey House Hot Honey right before serving.

• Earthier Flavor: Try finishing with Honey House Alfalfa Honey for deeper, more complex notes.

Other Great Options

• Swap potatoes for sweet potatoes or butternut squash.

• Add a sprinkle of smoked paprika or chili flakes.

• Toss with fresh thyme or rosemary before roasting.

• Add toasted pecans or walnuts for crunch.

• Finish with parmesan or goat cheese for richness.

• Add a squeeze of lemon for brightness.

Recipe Details

• Prep Time: 5 minutes

• Cook Time: 30 minutes

• Total Time: 35 minutes

• Course: Side Dish

• Cuisine: American

• Servings: 4

• Difficulty: Easy