Description
These Date Syrup Glazed Roasted Veggies are an easy and flavorful side dish that elevates any meal! The natural sweetness of date syrup, combined with balsamic vinegar and Dijon mustard, creates a rich, caramelized glaze over perfectly roasted vegetables. Perfect for meal prep or a holiday side dish!
Ingredients
Units
Scale
For the Vegetables:
- 2 carrots, sliced
- 400g Brussels sprouts, halved
- 1 red onion, sliced
- 1 sweet potato, diced
- 5 tbsp olive oil
- 1 tbsp salt
- 1/2 tbsp black pepper
For the Glaze:
- 1/2 cup date syrup
- 1 tbsp balsamic vinegar
- 1 tbsp Dijon mustard
Instructions
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Preheat Oven:
- Set your oven to 400°F (200°C).
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Prepare the Vegetables:
- Chop the carrots, Brussels sprouts, red onion, and sweet potato.
- In a large mixing bowl, toss the vegetables with olive oil, salt, and black pepper until evenly coated.
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Roast the Vegetables:
- Arrange the vegetables evenly on a parchment-lined baking tray.
- Roast for 30 minutes or until tender and slightly caramelized.
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Make the Glaze:
- While the veggies are roasting, combine date syrup, balsamic vinegar, and Dijon mustard in a small saucepan.
- Heat over low heat, stirring until slightly thickened.
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Glaze and Broil:
- Drizzle the date syrup glaze over the roasted veggies and toss to coat.
- Return to the oven and broil for 7 minutes to caramelize the glaze.
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Serve:
- Transfer to a serving dish and garnish with fresh herbs (optional).
Notes
- Swap Brussels sprouts for broccoli or cauliflower if preferred.
- For extra crunch, sprinkle with toasted nuts or pomegranate seeds before serving.
- Store leftovers in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 portion
- Calories: 280
- Sugar: 15g
- Sodium: 700mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 3g
- Cholesterol: 0mg