Honey Glazed Roasted Vegetables

This honey-glazed roasted carrots and Brussels sprouts dish transforms ordinary vegetables into a caramelized sensation perfect for weeknight dinners or holiday tables. The turkey crumble adds a savory contrast to the sweet glaze, making even vegetable skeptics ask for seconds.

I created this recipe during Thanksgiving when I needed a simple side dish that wouldn't require constant attention. The combination was such a hit that my brother in law, who claims to hate Brussels sprouts, requested the recipe the very next day.

Ingredients

• Brussels sprouts: Fresh ones with tight, firm heads offer the best texture and flavor
• Carrots: Look for firm carrots with vibrant orange color for maximum sweetness
• Olive oil: A good quality extra virgin adds subtle flavor to the roasting process
• Salt and pepper: Freshly ground makes a noticeable difference
• Honey: Local varieties bring unique floral notes to the glaze
• Garlic powder: Provides even distribution of flavor without burning like fresh garlic
• Paprika: Adds a gentle warmth and beautiful color
• Turkey bacon crumbles: Brings protein and savory contrast to the sweet vegetables
• Fresh parsley: The bright finish cuts through the richness of the dish

Step-by-Step Instructions

Preheat Your Oven:

Set your oven to 400°F before you start prep work. This ensures proper temperature for immediate roasting which produces that perfect caramelization. Allow at least 10 minutes for most ovens to fully preheat.

Prep Your Vegetables:

Trim the woody ends from Brussels sprouts and cut them in half through the stem. For carrots, peel completely and cut into sticks about 3 inches long and ½ inch thick. Uniform size ensures everything cooks at the same rate. Dry vegetables thoroughly with paper towels for better oil adhesion.

Season Everything:

In a large mixing bowl, combine all vegetables with olive oil first. This creates a barrier that helps seasonings stick evenly. Add salt, pepper, garlic powder, and paprika. Use your hands to toss everything together, making sure each piece gets coated properly.

Arrange For Roasting:

Spread vegetables on a large baking sheet without overcrowding. If pieces touch too much, they steam rather than roast. Use two pans if necessary. Position Brussels sprouts cut side down for maximum caramelization on the flat surfaces.

Monitor The Roasting:

Roast for 15 minutes, then stir everything to ensure even browning. Continue roasting for another 10–15 minutes until vegetables show golden edges but still maintain some texture. Watch closely during the final minutes as honey can burn quickly.

Add The Honey Magic:

Drizzle honey evenly over the hot vegetables and quickly toss to coat before the honey solidifies. Return to the oven for just 5 minutes to create a bubbling glaze that clings to every piece.

Finish With Texture:

Immediately after removing from the oven, sprinkle with the turkey crumbles. The residual heat will warm them without overcooking. Transfer to a serving dish while still hot and finish with fresh parsley just before bringing to the table.

Pin it

The honey in this recipe is my secret weapon. I learned from my grandmother that honey caramelizes at a lower temperature than sugar, creating a golden glaze without burning the vegetables. She always said vegetables should glisten on the holiday table, and this dish certainly fulfills that promise.

Make Ahead Options

This dish works beautifully for meal prep or holiday planning. You can trim and cut all vegetables up to two days in advance and store them in an airtight container with a paper towel to absorb moisture. The seasonings can be premixed and stored in a small container. When ready to cook, simply toss everything together and proceed with roasting. The finished dish reheats well in a 350°F oven for about 10 minutes.

Perfect Pairings

These honey glazed vegetables complement a wide range of main dishes. They pair wonderfully with roasted chicken, grilled salmon, or a classic holiday turkey. For a complete vegetarian meal, serve alongside wild rice pilaf or quinoa. A glass of Pinot Noir or Chardonnay makes an excellent accompaniment if serving for a special occasion. The sweetness of the vegetables also balances nicely with tangy dishes like lemon herb chicken.

Pin it

Seasonal Variations

While this recipe shines with fall and winter vegetables, you can adapt it year round. In spring, try adding asparagus or snap peas during the last 10 minutes of roasting. Summer allows for colorful additions like bell peppers or zucchini. When Brussels sprouts aren't in season, substitute broccoli florets or cauliflower for equally delicious results. For a festive holiday version, add dried cranberries and chopped pecans during the final minutes of cooking.

Frequently Asked Questions

→ Can I use regular bacon instead of turkey bacon?

Yes, regular bacon works well as a substitute. Cook and crumble it before adding to the roasted vegetables.

→ What other vegetables can I use?

Try substituting or adding veggies like sweet potatoes, parsnips, or butternut squash for variety.

→ Can I make this dish vegan?

To create a vegan version, use maple syrup instead of honey and omit the turkey crumble.

→ How do I store leftovers?

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven for best results.

→ Can I prepare this dish ahead of time?

You can prepare and roast the vegetables in advance. Reheat and add the honey glaze and crumbled topping just before serving.