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Honey Balsamic Glazed Roasted Root Vegetables


  • 1 ½ lbs. Baby Carrots, quartered
  • 1 ½ lbs. Parsnips, peeled and quartered
  • 1 ½ lbs. Small Brussel Sprouts, quartered
  • 3 Tbsp. Olive Oil
  • 2 Tbsp. Balsamic Vinegar
  • 2 Tbsp. Honey
  • 1 Tbsp. Butter, melted
  • 1 tsp. Cinnamon
  • 1 tsp. Kosher Salt
  • ¼ tsp. Black pepper
  • 1 Tbsp. fresh thyme leaves, removed from stem and chopped
  • 1 Tbsp. Chives, thinly sliced
  • 2 tsp. Lemon Zest


  1. Preheat oven to 450°F. Lightly oil a sheet pan or cover with foil and spray with olive oil non-stick cooking spray.
  2. Mix together olive oil, balsamic vinegar, honey, melted butter, and cinnamon in a bowl.
  3. Use SleekSlice to quarter carrots, parsnips and Brussel Sprouts.
  4. Pour liquid mix over carrots, parsnips, and Brussel Sprouts and mix well.
  5. Place vegetables in a single layer on prepared sheet pan and sprinkle with salt and pepper.
  6. Roast for 10 minutes and then stir to recoat the vegetables in the glaze. Return to oven and roast for another 15-20 minutes, stirring every 5 minutes. Vegetables are finished when they are fork tender and have begun to caramelize at the tips.
  7. Remove from oven and sprinkle chopped thyme, chives and lemon zest over the vegetables and stir. Taste and adjust seasoning with additional salt and pepper, if needed.