Roasted Vegetables with Balsamic Syrup

These Easy Roasted Vegetables with Honey and Balsamic Syrup are great all on their own or with rotisserie chicken or fish – you’re all set. The vegetables are tossed with olive oil, salt and pepper and roasted until they get caramelized and the edges are crispy. 30 minutes tops, and the potatoes are creamy, the sprouts are crunchy and the sweet shallot and carrots balance it all out.

½ lb Brussels sprouts, halved
½ lb baby carrots, halved if large
½ lb small new potatoes, white and purple, halved
2 large shallots, quartered
3 Tbsp. extra-virgin olive oil
¾ tsp. sea salt
½ tsp. black pepper, freshly cracked
2 Tbsp. balsamic syrup
1 Tbsp. pure honey

Preheat oven to 425°F (220°C/200°C fan, Gas Mark 7). Line a baking sheet with aluminum foil or use a silicone baking mat.

In a large bowl, toss Brussels sprouts, carrots, potatoes and shallots with 2 Tbsp. of olive oil, kosher salt and freshly cracked black pepper to coat thoroughly.

Transfer the vegetables to baking sheet and roast until tender and caramelized, about 30 minutes.

Place roasted vegetables back in bowl. Add remaining Tbsp. olive oil, balsamic syrup and honey and toss to coat evenly. Taste and season with kosher salt if necessary and serve.

Makes 4 servings.