Roasted Vegetables with Balsamic Glaze

Recipe courtesy of Trisha Yearwood
Total: 1 hr 10 min
Active: 25 min
Yield: 6 servings
Level: Easy


Roasted Vegetables:

  • 2 large sweet onions, peeled and cut into quarters
  • 2 sweet potatoes, peeled and cut into 1-inch pieces 
  • 8 ounces Brussels sprouts, trimmed and halved 
  • 1/2 medium butternut squash, peeled and diced 
  • 8 ounces carrots, peeled and cut on the bias into 1-inch slices 
  • 8 ounces fingerling potatoes, halved 
  • 1 head garlic, cloves separated and left unpeeled
  • 1/4 cup extra-virgin olive oil 
  • 1 teaspoon kosher salt 
  • 1/2 teaspoon freshly ground black pepper 


  • 1/3 cup vegetable broth
  • 1/4 cup extra-virgin olive oil 
  • 1/4 cup balsamic vinegar 
  • 2 tablespoons honey 
  • 2 teaspoons country Dijon mustard (see Cook’s Note)
  • 1 teaspoon lemon juice 
  • Kosher salt and freshly ground black pepper 


Watch how to make this recipe.

For the roasted vegetables: Preheat the oven to 400 degrees F.

In a large bowl, toss the onions, sweet potatoes, Brussels sprouts, butternut squash, carrots, fingerling potatoes and garlic with the oil, salt and pepper on a large jelly roll pan. Spread the vegetables in an even layer and roast, stirring once halfway through, until tender, 40 to 45 minutes. Remove the garlic from the skins before serving.

For the glaze: Meanwhile, in a small saucepan, combine the vegetable broth, oil, vinegar, honey, mustard, lemon juice and some salt and pepper. Cook over low heat until the glaze is reduced by half, about 10 minutes. Serve over the vegetables or as a dipping sauce.

Cook’s Note:

Country Dijon is a milder, creamier version of Dijon mustard. If country Dijon is not available, mix 1 teaspoon regular Dijon with 1 teaspoon mayonnaise.


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