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Honey Balsamic Roast Vegetables (With Bacon)

You can skip the bacon and still have a very flavorful and colorful side dish that's so easy, and can be prepped ahead of time. Use whatever combination of vegetables you like.

Ingredients

  • 1 butternut squash, peeled and cubed
  • 2 lbs brussels sprouts, trimmed and halved
  • 3 lbs red potatoes, skin on, cut into cubes
  • 1 lb baby cut carrots or carrots cut into thick discs
  • (you can also include broccoli, but add it 20 minutes before cooking is done, as it cooks faster than the other veg)
  • 2 lbs bacon, cut into one-inch pieces

the sauce:

  • 1/4 cup balsamic vinegar
  • 3 Tbsp honey
  • 3 Tbsp olive oil
  • 1 head garlic, crushed
  • salt and pepper to taste
  • optional: chili powder or red pepper flakes

Instructions

  1. Preheat oven to 400. Grease two large oven sheets. 

  2. Combine sauce ingredients in a small bowl.

  3. Mix vegetables and bacon together, spread evenly in pans, and pour sauce all over. Sprinkle with salt and pepper to taste. Sprinkle with hot pepper flakes or chili powder if you like.

  4. Cook, stirring up once or twice, until bacon is cooked through and vegetables are slightly charred, about 20 minutes. Finish with broiler if necessary.