Description
These roasted vegetables are elevated with a sweet and savory date syrup glaze. The natural sweetness caramelizes beautifully in the oven, balancing earthy flavors for a side dish that’s both healthy and indulgent.
Ingredients
Vegetables:
2 medium carrots, peeled and cut into sticks (200 g)
1 medium sweet potato, peeled and cubed (250 g)
1 small head broccoli, cut into florets (200 g)
1 red bell pepper, cut into chunks
1 zucchini, sliced into half-moons (150 g)
1 small red onion, cut into wedges
Glaze & Seasoning:
3 tbsp olive oil
2 tbsp date syrup
1 tbsp balsamic vinegar
1 tsp Dijon mustard
1 tsp garlic powder (or 2 cloves fresh, minced)
1 tsp smoked paprika
½ tsp ground cumin
1 tsp salt
½ tsp black pepper
Fresh parsley, chopped (for garnish)
Instructions
Preheat oven: 200°C (400°F). Line a baking sheet with parchment paper.
Prepare vegetables: Wash, peel (if needed), and chop into uniform pieces.
Mix glaze: Whisk olive oil, date syrup, balsamic, mustard, garlic, paprika, cumin, salt, and pepper.
Coat vegetables: Toss chopped vegetables in the glaze until evenly coated.
Roast: Spread on baking sheet without overcrowding. Roast 25–30 minutes, flipping halfway, until caramelized.
Serve: Garnish with fresh parsley and serve warm.
Notes
Cut vegetables evenly for uniform roasting.
Don’t overcrowd—use two trays if needed.
Adjust sweetness with more or less date syrup.
High heat (200°C / 400°F) ensures crisp edges and tender centers.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Fusion / Healthy
Nutrition
- Serving Size: 1 portion (¼ of recipe)
- Calories: 185 kcal
- Sugar: 11 g
- Sodium: 450 mg
- Fat: 10 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 5 g
- Protein: 3 g
- Cholesterol: 0 mg
Keywords: date syrup glazed roasted veggies, roasted vegetables with glaze, healthy roasted veggies, caramelized veggies recipe