Dressing for Roasted Vegetables – 4 Ingredients
This Dressing for Roasted Vegetables only has 4 ingredients but it’s still loaded with flavor. I find that it goes wonderfully on root veggies like beets, carrots, and rutabagas, and equally well on cruciferous veggies like kale, Brussels sprouts, arugula (not roasted) and radishes. One thing these all have in common though is that they aren’t very porous, this sauce works best as a light glaze, so I wouldn’t put in on anything that would soak it up like broccoli or asparagus tips.
I love simple veggies tossed with salt pepper and oil and roasted until golden. And, while I enjoy new flavors, for me, I would be happy with only that. But my family and friends are a different matter. “I hate Brussels sprouts” or “beets, why would I eat that” or “kohlrabi? I’ve never even heard of that”, are all things I’ve heard in my house. So when I’m trying to make sure people enjoy a new veggie, it never hurts to toss them in a delicious sauce. But then you might get the person who turns to his wife and says “these Brussels sprouts are delicious, why don’t you cook them like this?” Which is not a situation I wanted to be in the middle of.
Techniques for perfect Dressing for Roasted Vegetables
- Balance the acid and sweet. Blending together vinegar, lemon, and honey make a deliciously balanced sauce that complements caramelized vegetables.
- Season the veggies. The sauce is a great addition to roasted veggies, but make sure to season with salt and pepper before roasting.
- Use a good honey. The honey flavor really comes through in this dressing, so choose a nice honey. It doesn’t need to be fancy, but make sure it’s 100% honey and doesn’t contain any corn syrup.
- Mix it in a lidded jar. Combining everything in a jar lets you shake it together which makes it easy to emulsify the dressing.
Looking for a great dish to use this dressing with? Try our Beet Salad with Citrus, Arugula & Pecans.
Dressing for Roasted Vegetables
This is my go-to dressing to whip up when I want something tasty and easy. It goes great on everything from salads to roasted veggies.
- 1 tablespoon balsamic vinegar
- 2 tablespoons olive oil
- 2 tablespoons honey
- 2 tablespoons lemon juice (about one large lemon)
- Fresh herbs (optional)
- In a small lidded jar, mix together 1 tablespoon balsamic vinegar, 2 tablespoons olive oil, 2 tablespoons honey, and 2 tablespoons lemon juice.
- If you have any on hand, you can chop up some fresh herbs to complement the veggies. Usually, thyme or basil are nice additions, but feel free to reach out if you have any questions about what will work well.
Amount Per Serving: Calories: 49Total Fat: 3gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 0mgSodium: 2mgCarbohydrates: 5gFiber: 0gSugar: 5gProtein: 0g
Nutrition information isn’t always accurate.