My #1 go-to out of all vegetable side dishes... these Date Syrup Glazed Roasted Veggies are such an easy recipe and take the entire meal to the next level!
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This recipe is a great addition to any main course for a holiday dinner! With only a handful of ingredients needed, this great side dish is also the perfect way to sneak in your favorite vegetables!
If you love incorporating veggies in your everyday meals, you'll also love my green goddess pasta, caramelized onion pasta & spicy chicken wraps!
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Ingredients for Date Syrup Glazed Roasted Veggies
- Carrots
- Brussel sprouts
- Red onion
- Sweet potato
- Olive oil
- Salt and Black Pepper
- Date syrup
- Balsamic vinegar
- Dijon mustard
See recipe card for quantities.
Instructions for Date Syrup Glazed Roasted Veggies
Coat the chopped vegetables with olive oil, salt, and pepper.
Arrange the seasoned vegetables evenly on a baking sheet & bake.
Prepare the date glaze in a small saucepan.
Drizzle the date syrup glaze over & broil for 7 more minutes.
Start by preheating your oven to 400°F.
Then, prepare & chop the vegetables. In a spacious mixing bowl, coat the chopped vegetables with olive oil, salt, and pepper.
Next, arrange the seasoned vegetables evenly on a baking sheet lined with parchment paper. Roast them in the preheated oven for about 30 minutes or until they are tender and acquire a slight caramelized texture.
While the vegetables are in the oven, prepare the date glaze by combining date syrup, balsamic vinegar, and Dijon mustard in a small saucepan. Heat the mixture over low heat, stirring until it thickens slightly and blends well.
Once the vegetables are done roasting, generously drizzle the date syrup glaze over them and toss to ensure even coating. Place the baking sheet back in the oven and broil for an additional 7 minutes to let the glaze caramelize.
Transfer the glazed vegetables to a serving dish, and if desired, garnish with fresh herbs for an extra pop of flavor. This dish beautifully marries sweet and savory elements, making it the perfect side dish to any meal.
Substitutions for Date Syrup Glazed Roasted Veggies
Carrots: Substitute carrots with other root vegetables like rainbow carrots, parsnips, turnips, baby carrots or rutabaga. Alternatively, you could use butternut squash or pumpkin for a sweeter flavor.
Brussels Sprouts: Replace Brussels sprouts with broccoli florets, cauliflower florets, or green beans.
Red Onion: Swap red onion with yellow onion, white onion, or shallots. All of these options will caramelize nicely when roasted.
Sweet Potato: If you're looking for an alternative to sweet potatoes, try using regular potatoes (such as Yukon Gold or Russet) for a more savory flavor. You could also use butternut squash or pumpkin for a similar sweetness and texture.
Olive Oil: Substitute with avocado oil, coconut oil, or vegetable oil.
Salt and Black Pepper: These are staples and can be substituted with any other type of salt (sea salt, kosher salt) and any type of pepper (white pepper, cayenne pepper) according to your preference and availability.
Date Syrup: Replace date syrup with maple syrup to make a maple glaze, honey, or agave nectar.
Balsamic Vinegar: Substitute balsamic vinegar with apple cider vinegar, red wine vinegar, or rice vinegar.
Dijon Mustard: Swap with whole grain mustard, spicy brown mustard, or regular yellow mustard. These alternatives will still add a tangy flavor and help emulsify the glaze.
Equipment
- Large bowl
- Parchment Paper
- Baking Tray/ Sheet Pans
- Saucepan
- Utensils
Storage
To store, transfer cooled roasted vegetables to an airtight container and refrigerate for up to 3-4 days.
To reheat, place in an oven at 350°F for 10-15 minutes or until warmed through. Alternatively, microwave on high for 2-3 minutes.
3 Top Tips for Success
1. Even Sizing: Ensure uniformity in vegetable size for even cooking. This ensures all pieces roast evenly, preventing some from becoming overcooked while others remain underdone.
2. Parchment Paper: Line the baking sheet with parchment paper to prevent sticking and facilitate cleanup. This also helps to evenly distribute heat and promotes caramelization.
3. Glaze Timing: Apply the date syrup glaze towards the end of roasting to prevent burning and ensure a perfect caramelization. This allows the vegetables to develop a beautiful glaze without becoming overly sticky or burnt.
FAQ's
A: Yes, roasted vegetables can be made ahead and reheated. Simply store them in an airtight container in the refrigerator for up to 3 days. Reheat them in the oven at 350°F for 10-15 minutes or microwave on high for 2-3 minutes.
A: To properly caramelize roasted veggies, ensure they are evenly spaced on the baking sheet and roasted at a high temperature until they develop a golden-brown color. Additionally, avoid overcrowding the pan and refrain from stirring too frequently to allow for optimal caramelization.
A: Instead of date syrup, you can use alternatives like maple syrup, honey, or agave nectar to achieve a similar sweetness and caramelization in your roasted veggies. Each option adds its unique flavor profile to the dish.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite main dishes to serve with these date syrup glazed roasted veggies:
Date Syrup Glazed Roasted Veggies
Equipment
- Small Saucepan
- Large Mixing Bowl
- Spatula
Ingredients
- 2 carrots
- 400 g brussel sprouts
- 1 red onion
- 1 sweet potato
- 5 tablespoon olive oil
- 1 tablespoon salt
- ½ tablespoon pepper
Glaze
- ½ cup of date syrup @dvashorganics
- 1 tablespoon balsamic vinegar
- 1 tablespoon Dijon mustard
Instructions
- Start by preheating your oven to 400°F.
- Then, prepare & chop the vegetables. In a spacious mixing bowl, coat the chopped vegetables with olive oil, salt, and pepper.
- Next, arrange the seasoned vegetables evenly on a baking sheet lined with parchment paper. Roast them in the preheated oven for about 30 minutes or until they are tender and acquire a slight caramelized texture.
- While the vegetables are in the oven, prepare the date glaze by combining date syrup, balsamic vinegar, and Dijon mustard in a small saucepan. Heat the mixture over low heat, stirring until it thickens slightly and blends well.
- Once the vegetables are done roasting, generously drizzle the date syrup glaze over them and toss to ensure even coating. Place the baking sheet back in the oven and broil for an additional 7 minutes to let the glaze caramelize.
- Transfer the glazed vegetables to a serving dish, and if desired, garnish with fresh herbs for an extra pop of flavor. This dish beautifully marries sweet and savory elements, making it the perfect side dish to any meal.
Food safety
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
See more guidelines at USDA.gov.
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