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!
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.
💚 Why you will love it
- Nutrient-Rich Veggies
- Herbal Aroma
- Crunchy Texture
- Sweet and Earthy
- Versatile Pairing
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.
- 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.
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
You only need a sheet pan or large casserole dish, plus a small mixing bowl for the dressing.
Preheat the oven to 400 °C (200 °C) and chop the vegetables about the same size so they roast evenly.
Step 1: Mix the oil, vinegar, and vegan honey in a jug or serving bowl.
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.
Step 3: Add garlic and Italian herbs, stir- and bake for another 30 minutes.
Step 4: Stir-in the pecan nuts and put them back in the oven for 10 minutes.
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.
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.
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.
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.
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.
Vegan Honey Roasted Vegetables
- 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
- splash lemon juice
- 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.
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.
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.