Honey Dishes
Honey Balsamic Roasted Vegetables
Seasonal vegetables roasted with honey and balsamic vinegar until caramelized at the edges — a simple side for almost any fish or meat main.
30 min · Serves 4
Ingredients
- 1 zucchini, thickly sliced
- 1 red bell pepper, roughly chopped
- 1 small eggplant, cubed
- 1 red onion, sliced
- 3 tbsp olive oil
- 2 tbsp balsamic vinegar
- 2 tbsp İlyas Kurt chestnut honey
- Salt, black pepper, fresh thyme
Preparation
- 01Preheat the oven to 200°C (400°F).
- 02Shake the olive oil, balsamic vinegar, and honey together in a small jar until combined.
- 03Spread the chopped vegetables in a single layer on a large baking tray.
- 04Drizzle the dressing over the vegetables and toss well; season with salt and pepper.
- 05Roast for 20 minutes, stirring once halfway through, until soft and caramelized at the edges.
- 06Garnish with fresh thyme and serve warm.