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These sweet and tangy roasted vegetables are a super easy side dish to throw together for almost any meal. The balsamic vinegar and honey bring out tons of flavor and the cauliflower absorbs it all quite well. I love making this quick prep side knowing that it’s so low in calories I could eat double portions of it without feeling bad!
If you don’t have baby carrots, or simply don’t want to buy separate carrots from the ones that are likely already on your shopping list, simply cut large peeled carrots into 1 inch rounds. The cooking time should be about the same as if they were baby carrots. Similarly, don’t cut the cauliflower too small. Just break it apart into its natural florets, this will keep it from burning faster than the carrots are able to cook.
I actually really like using my air fryer for this recipe. I know that most people may not have one but if you do put it on the roast setting and lower the temperature from 400 to 375, check it and stir about halfway through. I’ve found that sometimes the air fryer cooks things a goood bit faster and you don’t want the cauliflower to be burnt!
Honey, and any sugar, will aid in achieving that lovely golden brown color that makes the sweet and tangy roasted vegetables so appetizing. Don’t be alarmed if this side dish looks a little on the darker side, it will still taste amazing! If you are worried about it getting too dark simply tent the baking tray with foil.
What is balsamic vinegar?
What’s a balsamic anyway? Balsamic vinegar is a vinegar made mostly or entirely out of crushed grapes, skins included. It has a deep brown color and a rich flavor that pairs well with both savory and sweet. Traditional balsamic vinegar is aged at least 12 years. However, you’ve likely only had the cheaper version available at your grocery store. The more common, much less expensive varieties have still been made from grapes but have not be aged.
If you would like to check out an aged balsamic vinegar for these sweet and tangy roasted vegetables I’ve included links. The first is for a more modestly priced bottle, the second is well out of my grocery budget.
- 8 oz baby carrots
- 1 head of cauliflower
- 2 tbsp olive oil
- 2 tbsp balsamic vinegar
- 2 tbsp honey
- 1 tsp dried rosemary
- 1 tsp salt or to taste
- 1/4 tsp black pepper
- preheat oven to 400 degrees F
- chop cauliflower into medium flourettes
- whisk together seasonings minus the salt
- slowly add in the salt tasting after each addition, this will get it to your desired taste, you can always add more as well
- toss the veggies with the dressing
- place dressed veggies on a foil lined baking sheet using a slotted spoon to avoid too much excess dressing and roast for 18-20 minutes, until the edges of the cauliflower start to turn brown
- serve hot