Looking for a delicious and healthy Holiday meal side dish? This Mediterranean Honey Roasted Vegetables dish is perfect! Featuring beets, Brussel sprouts, and carrots, this dish is packed with nutrients and flavor. 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.
An easy side dish that always makes its way to Thanksgiving and Christmas tables because it is easy to make, it packs lots of Fall vegetables, making it perfect to combine with other heavier 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 nut roast, or a baked maple tofu main dish.
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🧾 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.
- Brussels sprouts
- Fresh carrots
- Beets
- Fresh herbs like thyme and Rosemary
- Balsamic vinegar
- Fresh garlic cloves
- Vegan Honey
- Pecan nuts
- Olive oil
- Kosher salt and pepper.
See the recipe card for quantities.
🔪 Instructions
Preheat the oven to 400 °C (200 °C) and chop the vegetables about the same size so they roast evenly.
Mix the oil, vinegar, and vegan honey in a jug or serving bowl.
Add raw chopped vegetables into a baking sheet and pour the olive oil mixture Put in the preheated oven to bake for 20 minutes.
Add garlic, and Italian herbs, stir- and bake for another 30 minutes.
Stir in the pecan nuts and put back in the oven for 10 minutes.
Adjust the flavors if needed, using salt and freshly ground black pepper. Serve the roasted veggies with fresh lemon juice before serving if you want 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 Brussel sprouts apart (see recipe) and add them right before serving.
🍶 Substitutions
Roasted Brussel 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
📖 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-min baking time, to add an extra layer of chunkiness and plant protein.
- Greek - add crumbled feta cheese, and charred cherry tomatoes, on top to make a delicious Greek roasted vegetables casserole. Also, add a teaspoon of dried oregano.
🥢 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.
🍽 Equipment
You only need a sheet pan or large casserole dish, plus a small mixing bowl for the dressing.
🥡 Storage
- 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.
💡 Top tip
When making roasted brussel sprouts and carrots with other dark ingredients such as beets or red onions, you might choose to 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.
❓ FAQ
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 and cover them 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 sure to 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.
⏲️ More oven-roasted vegetables
Try out our marmite and rosemary roasted potatoes with broccoli, 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.
During the fall season, we never miss the chance to roast vegetables like butternut squash, Sweet potatoes, Brussels Sprouts, Cauliflower, Pumpkin, and roasted carrots; find all the recipes on our site.
⭐ 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 Brussel Sprouts and Carrots
Equipment
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
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
🌡️ Food safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with a high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
See more guidelines at USDA.gov.
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.
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Glenda says
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!
Gus says
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.
Sisley White - Sew White says
Honey roasted anything gets my vote. I love the flavours in this dish.
Beth says
Oven-roasted Brussels sprouts are amazing and I never steam or boil them now.
Janessa says
Love the flavor in these vegetables! It was a perfect side dish to our dinner last night.
Toni says
I love the collaboration of flavors! Definitely a must-have for the holiday menu!