Herb-Roasted Spring Vegetable Medley with Balsamic Glaze
A colorful assortment of spring vegetables roasted to perfection with fresh herbs and a sweet balsamic glaze, ideal as a side or light main course. This general-inspired vegetarian ready in about 40 minutes pairs baby carrots, asparagus, cherry tomatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 120 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 cups baby carrots
- 2 cups asparagus
- 1 cup cherry tomatoes
- 1 cup green beans
- 2 tbsp olive oil
- 1 tbsp fresh thyme
- 1 tbsp fresh rosemary
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp balsamic vinegar
- 1 tbsp honey
Instructions
- Step 1: Preheat oven to 425°F. In a large bowl, toss 2 cups baby carrots (peeled and halved), 2 cups asparagus (trimmed and cut 2-inch), 1 cup cherry tomatoes, and 1 cup green beans (ends trimmed) with 2 tbsp olive oil, 1 tbsp fresh thyme, 1 tbsp fresh rosemary (chopped), 1/2 tsp salt, and 1/4 tsp black pepper until evenly coated.
- Step 2: Spread vegetables in a single layer on a baking sheet. Roast for 20-25 minutes, stirring once halfway through, until vegetables are tender and golden at the edges.
- Step 3: While vegetables roast, whisk together 2 tbsp balsamic vinegar and 1 tbsp honey in a small bowl until combined.
- Step 4: After roasting, remove vegetables from oven and drizzle with the balsamic-honey glaze. Toss gently to coat all vegetables evenly.
- Step 5: Serve immediately as a side dish or over mixed greens for a light main course.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Herb-Roasted Spring Vegetable Medley with Balsamic Glaze take to make?
Total time is about 40 minutes (15 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Herb-Roasted Spring Vegetable Medley with Balsamic Glaze?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep baby carrots from drying out.
Can I substitute ingredients in Herb-Roasted Spring Vegetable Medley with Balsamic Glaze?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Herb-Roasted Spring Vegetable Medley with Balsamic Glaze for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Herb-Roasted Spring Vegetable Medley with Balsamic Glaze?
General vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Swapped butter for olive oil to keep it lighter. Still delicious.
- ★★★★★
Used half the salt and it was still plenty flavorful.
- ★★★★☆
Really good but took about 10 minutes longer than stated.
