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    Home » Recipes » Sides

    Vegan Honey Roasted Vegetables

    Updated: Jan 10, 2025 by Gustavo De Obaldia

    Written by Gustavo De Obaldia

    Looking for a delicious Holiday meal side dish? This vegan honey-roasted vegetables are perfect! This dish is packed with nutrients and flavor, featuring beets, Brussels sprouts, and carrots. Plus, it's easy to make and requires just a few simple ingredients. Give it a try tonight!

    Honey Roasted Vegetables with Brussels Sprouts and Carrots served on a Holiday table.
    Jump to Recipe Print Recipe Comments

    Roasting vegetables is a great way to cook them because it brings out their natural sweetness and gives them a delicious roasted flavor.

    You can use any variety of vegetables or mix and match different ones depending on what you have on hand. Roasted vegetables make a healthy and satisfying side dish or low-calorie main course and are also great for packing in lunches.

    This easy side dish is a staple in vegan Christmas recipes and Thanksgiving menus. Its simplicity and abundance of cold-season vegetables make it an ideal complement to heartier entrées.

    This carrots-roasted Brussels sprouts dish was inspired by our maple-glazed carrots recipe on this site and pairs well with a creamy vegetable casserole, a vegetarian roast made with nuts, or a marinated baked tofu main dish.

    Jump to:
    • 💚 Why you will love it
    • 🧾 Ingredients
    • 🍽 Equipment
    • 🔪 Instructions
    • 💡 Expert tips
    • 📖 Variations
    • 🥢 How to serve 
    • ❓ FAQ
    • 🥡 Storage
    • ⏲️ More oven-roasted vegetables
    • 📋 Recipe
    • 💬 Reviews and Comments

    💚 Why you will love it

    • Nutrient-Rich Veggies
    • Herbal Aroma
    • Crunchy Texture
    • Sweet and Earthy
    • Versatile Pairing

    🧾 Ingredients

    Brussels sprouts and carrots are the shining stars of this holiday dish, but beets add an extra layer of sweetness and depth. If you are not a fan of beets, you can skip them or use another vegetable like pumpkin or butternut squash.

    vegan honey roasted vegetables ingredients.
    • Brussels sprouts are the main ingredient and provide a nutty, slightly sweet flavor and a tender texture.
    • Fresh Carrots add a sweet, slightly earthy flavor and a crunchy texture.
    • Beets add a sweet, earthy flavor and a vibrant color to the dish.
    • Fresh herbs like thyme and Rosemary add fresh, aromatic flavor to the dish and complement the other ingredients.
    • Balsamic vinegar adds a tangy, slightly sweet flavor and a caramelized color to the dish.
    • Fresh garlic cloves add a pungent, savory flavor and enhance the other spices and ingredients.
    • Vegan honey sweetens the dish and adds a sticky glaze to the vegetables.
    • Pecan nuts: Pecans add a crunchy texture and a nutty, slightly sweet flavor to the dish.
    • Extra virgin olive oil coats the vegetables and provides a rich, fruity flavor.
    • Kosher salt and pepper are used to season the dish and bring out the natural flavors of the other ingredients.

    See the recipe card for quantities.

    Substitutions

    Roasted Brussels sprouts and carrots make this gluten-free healthy side dish shine, but you can get creative and use root veggies like golden beets, sweet potatoes, and red potatoes.

    Other veggies that are perfect for this type of roast are butternut squash, red peppers, and red onion.

    • Balsamic vinegar - feel free to use balsamic glaze, red wine vinegar, or pomegranate molasses.
    • Fresh garlic - feel free to use garlic powder instead.
    • Brussels sprouts - you can use summer squash instead.
    • Vegan honey - you can use maple syrup, molasses, or date paste.

    Read on: best vegan honey brands

    🍽 Equipment

    You only need a sheet pan or large casserole dish, plus a small mixing bowl for the dressing.

    🔪 Instructions

    Preheat the oven to 400 °C (200 °C) and chop the vegetables about the same size so they roast evenly.

    marinade in a jug.

    Step 1: Mix the oil, vinegar, and vegan honey in a jug or serving bowl.

    add raw chopped vegetables into a baking dish.

    Step 2: Add raw chopped vegetables to a baking sheet and pour the olive oil mixture. Put in the preheated oven to bake for 20 minutes.

    add fresh thyme and Rosemary.

    Step 3: Add garlic and Italian herbs, stir- and bake for another 30 minutes.

    add pecan nuts into the baking dish

    Step 4: Stir-in the pecan nuts and put them back in the oven for 10 minutes.

    end dish removed from the oven.

    Step 5: Adjust the flavors if needed, using salt and freshly ground black pepper. Serve the roasted veggies with fresh lemon juice before serving to add some tang.

    Hint: if you are using tiny Brussels sprouts, want to prevent them from getting mushy, or simply want to keep more of their crunchiness, we suggest adding them only after the first 30 minutes with the Italian herbs.

    You can also roast Brussels sprouts apart (see our healthy Brussels sprouts recipe) and add them right before serving.

    💡 Expert tips

    Color Contrast: When making roasted Brussels sprouts and carrots with other dark ingredients such as beets or red onions, you might cook them separately in a different baking tray and only put them together right before serving.

    This technique also works if you want their natural sugars to remain unmixed and don't permeate into the other vegetables.

    Uniform Chopping: Ensure all vegetables are chopped to a similar size for even roasting. This not only enhances the presentation but also ensures each bite is perfectly cooked.

    Herb Infusion: Don't shy away from using fresh herbs like thyme and rosemary. They infuse a delightful aroma and add depth to the flavors. For a twist, try adding a sprig of fresh mint or basil for a refreshing note.

    Roasting Dynamics: If you prefer a bit more crunch in your Brussels sprouts, consider adding them halfway through the roasting process. This prevents them from becoming too soft and retains a pleasant texture.

    Nuts for Crunch: Pecans are a great addition, but feel free to experiment with other nuts like walnuts or almonds for varied textures and flavors.

    Acidity Balance: A splash of lemon juice before serving can beautifully balance the sweetness of the vegan honey and the earthiness of the vegetables, adding a zesty freshness.

    📖 Variations

    Spicy - add a tablespoon of red pepper flakes to the balsamic, oil, and honey marinade to make spicy roasted vegetables.

    More protein - we often make our crispy tofu cubes in parallel and simply toss them along with the pecan nuts during the last 10 minutes of baking time to add an extra layer of chunkiness and plant protein.

    Greek - add crumbled vegan feta cheese and charred cherry tomatoes on top. Also, add a teaspoon of dried oregano.

    Nutty - add a maple tahini dressing for a flavor spin on your veggies.

    🥢 How to serve 

    This fantastic side dish is excellent on its own, but we have a fantastic sauce for roasted vegetables: our creamy vegan sauce works wonderfully on this recipe.

    It adds another layer of Creamy Mediterranean basil touch, making it unforgettable.

    If you're looking to add an exotic flair to your veggies, consider drizzling them with either maple tahini dressing or Japanese sesame dressing (goma Dressing). We've experimented with both and absolutely adore the flavors they bring to the dish.

    ❓ FAQ

    Can you freeze roasted vegetables?

    Yes, you can freeze roasted vegetables. However, it's important to note that freezing them will cause them to lose some of their texture and flavor. To freeze roasted vegetables, first, allow them to cool completely. Then, place them in a freezer-safe container with a lid. Make sure to label the container with the date before freezing. Frozen roasted vegetables will last for up to 3 months.

    Can roasted vegetables be made the day before?

    Yes, they can. Roasted vegetables are a great make-ahead dish because they stay fresh for a few days and can be reheated easily. Just make store them in an airtight container in the fridge, so they don't get soggy. Add a drizzle of olive oil before reheating so they pick up their crispness.

    🥡 Storage

    baking dish with leftover roasted vegetables.

    Fridge – store in an airtight container for up to 3 days: reheat and crisp back up in the oven or air fryer.

    Freezer – can be stored in an airtight container for up to 3 months. It can be reheated from frozen.

    ⏲️ More oven-roasted vegetables

    Try out our roasted garlic and Rosemary potatoes, and a truly decadent and festive side dish.

    If you love your Mediterranean vegetables, try out this Catalonian Escalivada, a dish made with red bell peppers, eggplants, onions, tomato, garlic, and extra virgin olive oil. We love serving this easy dish at large banquets.

    In the autumn months, our collection of vegan fall recipes shines with favorites like whole roasted butternut squash recipe, or 4-ingredient oven-baked sweet potato slices, spiced roasted cauliflower, and miso maple-glazed carrots; find all the recipes on our site.

    If you have extra time, I recommend you try our marinated Brussels sprouts recipe; it is totally worth it, and it only requires 10 minutes of prepping time!

    If you love Brussels sprouts and Indian Food, don't forget to try our Indian Style Brussels Sprouts Curry.

    serving Mediterranean Honey Roasted Vegetables with Brussels Sprouts and Carrots.

    ⭐ If you try this mediterranean roasted vegetables recipe, let us know! 💬 Leave a comment, rate it, and don't forget to tag us @ourplantbasedworld on Instagram. Cheers!

    📋 Recipe

    Mediterranean Honey Roasted Vegetables with Brussels Sprouts and Carrots featured.

    Vegan Honey Roasted Vegetables

    Author: Gustavo De Obaldia
    Holiday roasted veg is a great addition to any holiday meal. With essential Holiday herbs, a sweet and delicious dressing, they work well with almost any main dish at Thanksgiving or Christmas!
    4.9 from 14 votes
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 1 hour hr
    Total Time 1 hour hr 10 minutes mins
    Course Breakfast & Brunch, Side Dish
    Cuisine American, Healthy, Holidays, Mediterranean
    Servings 4 servings
    Calories 250 kcal

    Equipment

    our favorite rectangular silver baking tray.
    (affiliate link)
    Rectangular Baking Tray (affiliate link)
    white ceramic casserole dish.
    (affiliate link)
    Ceramic baking dish (affiliate link)

    Ingredients
     
     

    • 10 oz carrots 2 large peeled and cut into 1” chunks
    • 10 oz Brussels sprouts halved
    • 10 oz beetroot 2 beets – peeled and cut into 1” chunks
    • 4 cloves garlic skin left on
    • 2 tablespoons vegan honey or maple syrup, agave nectar, molasses, date paste
    • 2 thyme fresh sprigs
    • 2 rosemary
    • 1 tablespoon balsamic vinegar
    • 1 tablespoon olive oil
    • ½ cup pecans

    Optional:

    • splash lemon juice
    Prevent your screen from going dark

    Directions
     

    • Preheat the oven to 400 °C (200 °C)
    • In a jug or small bowl, mix the oil, vinegar, and vegan honey.
    • Add the carrots, Brussels sprouts, and beets to a large roasting pan or casserole dish, then pour the oil and balsamic mixture over the vegetables in the casserole dish.
    • Bake in the oven for 20 minutes.
    • Add garlic, and Italian herbs, stir- and bake for another 30 minutes.
    • Stir in the pecans and bake for 10 more minutes.
    • Remove the herb sprigs and the garlic (or just the skin from the garlic).
    • Serve immediately.

    Nutrition Facts

    Calories: 250kcalCarbohydrates: 33gProtein: 6gFat: 13gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gSodium: 123mgPotassium: 807mgFiber: 8gSugar: 20gVitamin A: 12444IUVitamin C: 70mgCalcium: 83mgIron: 2mg
    Did you make this recipe?Tag @ourplantbasedworld on Instagram and Hashtag it #ourplantbasedworld so we can see what's cooking!!

    Nutritional Disclaimer

    The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice. See our full Nutritional Disclosure here.

    Affiliate Disclaimer

    Please note that some of the links here are affiliate links, and I will earn a commission if you purchase through those links. I recommend all of the products listed because they are companies I have found helpful and trustworthy.

    gustavo de obaldia headshot.
    Gustavo De Obaldia
    Website |  + postsBio

    As the lead content writer and recipe developer at Our Plant-Based World, he combines his passion for health and sustainability with a Plant-Based Nutrition Certification to create accessible, delicious vegan recipes. His expertise in plant-based cooking supports the blog's mission of fostering a healthier, environmentally conscious lifestyle through simple and seasonal dishes. His commitment to making vegan cooking enjoyable and inclusive for everyone shines in each recipe and article.

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    Reader Interactions

    Comments

      4.86 from 14 votes (8 ratings without comment)

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      Recipe Rating




    1. Toni

      November 09, 2022 at 9:21 am

      5 stars
      I love the collaboration of flavors! Definitely a must-have for the holiday menu!

      Reply
    2. Jenn

      November 09, 2022 at 8:36 am

      5 stars
      So pretty and festive ! Thank you !

      Reply
    3. Janessa

      November 09, 2022 at 8:26 am

      5 stars
      Love the flavor in these vegetables! It was a perfect side dish to our dinner last night.

      Reply
    4. Beth

      November 09, 2022 at 8:17 am

      5 stars
      Oven-roasted Brussels sprouts are amazing and I never steam or boil them now.

      Reply
    5. Sisley White - Sew White

      November 09, 2022 at 8:07 am

      5 stars
      Honey roasted anything gets my vote. I love the flavours in this dish.

      Reply
    6. Glenda

      November 09, 2022 at 6:51 am

      5 stars
      A delicious way to roast root vegetables! The addition of honey, balsamic and pecans was stunning. The veggies became a show-stopping centerpiece of the meal. Thanks for sharing the recipe!

      Reply
      • Gus

        November 09, 2022 at 7:08 am

        We're so glad you enjoyed the recipe, Glenda! Honey, balsamic and pecans make a delicious combination with root vegetables. We hope you'll give it a try soon.

        Reply

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