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Roasted carrots and asparagus with honey-balsamic glaze on a serving plate.

Roasted Carrots and Asparagus with Honey-Balsamic Glaze

A delightful side dish featuring roasted carrots and asparagus drizzled with a honey-balsamic glaze, perfect for dinner parties or family gatherings.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

Vegetables
  • 1 pound carrots, peeled and cut Cut into uniform pieces
  • 1 pound asparagus, trimmed and cut Cut into manageable sizes
Honey-Balsamic Glaze
  • 3 tablespoons honey Can be substituted with maple syrup for a vegan option
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Method
 

Preparation
  1. Start by washing and peeling your carrots. Cut them into uniform pieces.
  2. For the asparagus, trim the ends and cut the stalks into manageable sizes.
Make the Glaze
  1. In a small bowl, mix together honey, balsamic vinegar, olive oil, salt, and pepper. Whisk until combined.
Combine Everything
  1. Place your carrots and asparagus on a baking sheet.
  2. Drizzle the honey-balsamic glaze over the vegetables and toss to coat evenly.
Roasting
  1. Preheat your oven to 425°F (220°C).
  2. Roast the vegetables for about 20-25 minutes, or until they are tender and slightly caramelized.
Serving
  1. Once roasted, take them out of the oven and let them cool slightly.
  2. Serve warm and enjoy the delicious flavors of your roasted carrots and asparagus!

Notes

Feel free to add other vegetables like bell peppers or red onions for extra flavor. Make sure to cut your vegetables into similar sizes to ensure they cook evenly. Don’t overcrowd the pan for even roasting. Store any leftover roasted vegetables in an airtight container in the fridge for up to three days.