Honey Garlic Roasted Vegetables

$- 2 cups broccoli florets - 1 cup carrots, sliced - 1 cup bell peppers, cut into strips (any color) - 1 cup zucchini, sliced - 3 tablespoons olive oil - 4 tablespoons honey - 4 cloves garlic, minced - 1 tablespoon soy sauce (or tamari for gluten-free) - 1 teaspoon dried thyme - Salt and pepper to taste - Fresh parsley, chopped for garnish Gather all these ingredients before you start. Fresh vegetables make this dish pop with flavor. I love using colorful bell peppers, as they add joy to the plate. Zucchini gives a nice softness when roasted. The honey and garlic blend creates a sweet and savory glaze. This mix of flavors will make your taste buds dance. - Prep Time: 10 minutes - Cook Time: 20-25 minutes This dish is quick to make. You can prep it in just ten minutes. Then, you can roast it for about 20 to 25 minutes. It’s perfect for a busy weeknight or a fun weekend dinner. - Servings: 4 This recipe serves four people. It makes a great side dish for any meal. You can even make it a main dish if you add some protein. Enjoy these roasted veggies with family and friends! For the full recipe, check out the details above. First, wash your veggies. You need 2 cups of broccoli florets, 1 cup of sliced carrots, 1 cup of bell peppers cut into strips, and 1 cup of sliced zucchini. Cut them into bite-sized pieces. This helps them cook evenly. Next, make your sauce. In a small bowl, whisk together 3 tablespoons of olive oil, 4 tablespoons of honey, 4 minced garlic cloves, 1 tablespoon of soy sauce, 1 teaspoon of dried thyme, and a pinch of salt and pepper. This mix adds great flavor to your veggies. Now, combine the veggies with the honey garlic sauce. Toss them well to coat. Spread the vegetables on a baking sheet lined with parchment paper. Roast them in the oven at 425°F for 20-25 minutes. Stir them halfway through. This helps them caramelize nicely. When they are tender and golden, they are ready to serve. For the full recipe, check out the complete instructions. Stir the vegetables halfway through roasting. This step helps them cook evenly and caramelize well. It ensures each piece gets that lovely golden color and sweet flavor. Select bright and firm vegetables. Look for broccoli with tight florets, vibrant bell peppers, and zucchini that feels heavy. Fresh vegetables give the best taste and texture in your dish. Want to add some zing? Try adding a pinch of red pepper flakes or a sprinkle of smoked paprika. You can also mix in fresh herbs like basil or rosemary for a unique twist. These small changes can take your dish to the next level. {{image_2}} You can switch up the veggies for this dish. Try seasonal options like Brussels sprouts, asparagus, or squash. Each vegetable brings its unique flavor. If you find fresh produce on sale, grab it! You can even mix in root veggies like sweet potatoes or turnips for extra sweetness. These options make the dish more colorful and appealing. Want to make this dish heartier? Add protein! You can use diced chicken, cubed tofu, or even canned beans. Chicken works well when you roast it with the veggies. Tofu absorbs the honey garlic flavor nicely. Beans add a nice texture and protein boost. This makes your meal more filling and satisfying. Not a fan of too much sweetness? You can adjust the honey amount. If you want a more savory dish, use less honey. Start with two tablespoons and taste as you go. You can also add a splash of vinegar for a tangy twist. This balances the sweetness and adds depth to the flavor. To keep your honey garlic roasted vegetables fresh, store them in an airtight container. Place the container in the fridge. They will last for about 3 to 5 days. Make sure to cool them down to room temperature before sealing. This step helps prevent moisture build-up. When reheating, the goal is to keep the veggies tasty and crisp. I recommend using the oven or a skillet. If you use an oven, set it to 350°F (175°C). Spread the vegetables on a baking sheet. Heat them for about 10 minutes. If using a skillet, add a splash of olive oil over medium heat. Stir until heated through, about 5 minutes. This method keeps the flavor intact. Freezing is a great option for long-term storage. To freeze, let the roasted vegetables cool completely. Then, spread them on a baking sheet in a single layer. Freeze for 1 to 2 hours until firm. After that, transfer them to a freezer bag or container. They can last for up to 3 months. When ready to use, thaw them in the fridge overnight. Reheat as mentioned above for the best taste. Yes, you can use other sweeteners. Maple syrup works well for a vegan option. Agave nectar is another choice. Both provide a sweet touch. You can also try brown sugar, but it may change the texture. Experiment with these options to find your favorite. These roasted veggies pair great with many dishes. Serve them with grilled chicken or fish for protein. You can also enjoy them with rice or quinoa for a hearty meal. They make a tasty side for any main dish. Adding a fresh salad will complete your meal nicely. Yes, these veggies are perfect for meal prep. They store well in the fridge for up to four days. Roast a big batch on the weekend. Just reheat them in the oven or microwave before serving. This saves time and gives you quick meals all week. This blog post shared a simple and tasty recipe for honey garlic roasted vegetables. We covered ingredients, preparation steps, and tips for the best results. You learned how to choose fresh veggies and adjust flavors. You can even use different vegetables or add protein. Now, you can enjoy a vibrant dish that fits any meal plan. Get cooking and make the most of your veggies!$

Honey Garlic Roasted Vegetables

Elevate your veggie game with this Honey Garlic Roasted Vegetables recipe! Enjoy a colorful mix of broccoli, carrots, bell peppers, and zucchini, all perfectly roasted in a sweet and savory honey garlic glaze. This dish is not just healthy but also bursting with flavor, making it a perfect side for any meal. Ready to make your veggies shine? Click to explore this easy recipe and bring deliciousness to your dinner table!

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Ingredients

2 cups broccoli florets

1 cup carrots, sliced

1 cup bell peppers, cut into strips (any color)

1 cup zucchini, sliced

3 tablespoons olive oil

4 tablespoons honey

4 cloves garlic, minced

1 tablespoon soy sauce (or tamari for gluten-free)

1 teaspoon dried thyme

Salt and pepper to taste

Fresh parsley, chopped for garnish

Instructions

Preheat your oven to 425°F (220°C).

In a large bowl, combine the chopped broccoli, carrots, bell peppers, and zucchini.

In a separate small bowl, whisk together the olive oil, honey, minced garlic, soy sauce, dried thyme, salt, and pepper.

Pour the honey garlic mixture over the vegetables and toss until evenly coated.

Spread the vegetables in a single layer on a large baking sheet lined with parchment paper.

Roast in the preheated oven for 20-25 minutes, or until the vegetables are tender and lightly caramelized, stirring halfway through.

Once done, remove from the oven and let cool for a few minutes.

Transfer the roasted vegetables to a serving dish and sprinkle with fresh chopped parsley before serving.

Prep Time, Total Time, Servings: 10 minutes | 30 minutes | 4 servings

- Presentation Tips: Serve the roasted vegetables in a large bowl, drizzled with a little extra honey for shine, and garnish with additional parsley for a pop of color.