Honey Balsamic Roasted Vegetable Bowls

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These easy Roasted Vegetable Bowls with honey balsamic glaze and farro are a hearty vegetarian meal or side dish. Great for meal prep and work with any veggies and grains you have on hand.

359 CAL 65g CARBS 8g FAT 11g PROTEIN
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These Honey Balsamic Roasted Vegetable Bowls are all I want to eat lately. Brussels sprouts, carrots, red potatoes, red onions, and red peppers are roasted until browned and caramelized. They are so good, especially with the nutty flavors in the farro. 

I have been making tons of roasted veggies lately and am obsessed with making them with this delicious honey balsamic glaze. The savory taste of the vinegar and the sweetness of the honey just works.

Plus since you can add any dried or fresh herbs (rosemary, oregano, marjoram, or even curry powder would all be delicious) and use any veggies you have on hand, the possibilities are endless.

Then once you have your roasted veggies, everything is served on a bowl of hearty grains. I have been loving farro lately, but any grain would work.

If you really want to take it to another level, top everything with some creamy goat cheese or tangy feta.

Looking for more vegetarian bowl recipes? Try these Garlic Tahini Broccoli Bowls and Cuban Black Bean Bowls.

Ingredients for roasted vegetable bowls including Brussels sprouts, potatoes, peppers, onions, and farro.

Ingredients for Roasted Vegetable Bowls

This bowl requires only a few basic ingredients. It features vegetables of your choice, roasted and glazed over a grain. I love to add nutritious vegetables with different colors and textures for a more pleasing combination. Any addition to the recipe can be added, of course, but I like to include some of the following options.

  • Potatoes: This hearty, starchy vegetable is a great addition to this bowl They are packed with fiber, potassium, Vitamin B6, and Vitamin C. Sweet potatoes are a healthier, low-calorie alternative to red potatoes.
  • Carrots: These vegetables are high in fiber, potassium and Vitamin K. Carrots have been reclaimed for their benefits on vision and eye health.
  • Red Peppers: These tasty peppers are an excellent source of Vitamin A and Vitamin C. They also contain properties that have been known to improve vision, much like carrots.
  • Brussel Sprouts: This vegetable contains high contents of potassium, fiber, and vitamins such as Vitamin A, Vitamin B6, and Vitamin C. Brussel sprouts also taste incredible paired with balsamic vinegar. The combination is one of my favorite ways to prefer the popular vegetable.
  • Farro: Additionally, this recipe uses farro instead of rice. This grain is rich in fiber and protein as well as nutrients like B, Zinc, and Iron. Brown or white rice taste great too. Cauliflower rice is also a possible substitute if you are looking for a healthy, gluten-free alternative.

Recipe Tips & Tricks:

  • Mix and match your vegetables: Customization is key here and any preference for choice of vegetables like eggplant, mushrooms, and onions, or mixed colored peppers. Squash also makes a wonderful addition when it is in season.
  • Spice things up: The base of the glaze is simple employing honey, olive oil, and balsamic vinegar. Season to taste, incorporating dried or fresh herbs to bring even more flavor this these bowls. I love to include fresh thyme and cumin in this dish. Oregano, rosemary, or even curry powder would be excellent additions.
  • Allow time to cool: Let the roasted vegetables cool after coating before tossing with any basil or thyme. You’ll be serving this in a bowl at room temperature.
  • Drain your farro: This step is crucial to get the best possible results in this recipe. Be sure to rinse and drain your farro to remove the powdery coating on the exterior of the grain. Soaking farro overnight is also a popular method when preparing this dish since this will shorten the cooking time.
  • Add cheese: To take these vegetable bowls to the next level - goat cheese, feta cheese, or Parmesan are my favorites.
  • Use maple syrup: This ingredient provides a bit of extra sweetness in this dish. Maple syrup is a great substitute for honey for a vegan-alternative. Agave or monk fruit also works well but use in small amounts since it has a much more potent flavor.

Vegetables on a baking sheet with olive oil, salt, pepepr, and herbs.

Frequently Asked Questions About These Honey Balsamic Roasted Vegetable Bowls:

How long should I roast the vegetables?

Roasted vegetables are so good for you and taste scrumptious in comparison to raw or frozen varieties. This recipe calls to roast your desired vegetables for about thirty minutes. Use your judgment and check when roasting multiple types to make sure everything is cooking evenly. Want to learn more about how to roast vegetables? C

What else goes well with this roasted vegetable glazed bowl?

There are so many options for adding side dishes or protein to this bowl. For vegetarian and vegan options, consider adding some chickpeas, white beans, tofu, or vegetarian sausages. If you eat meat, you could add some grilled chicken, lean chicken sausages, or broiled salmon.

Can I swap in other vegetables?

Absolutely! This bowl will work with pretty much any veggies. If you choose to add quick-cooking veggies, add them to the baking sheet with 10-15 minutes left in the roasting process so they don't overcook and get mushy.

Why aren't my vegetables browning?

Most likely you are putting too many vegetables on the baking sheet and overcrowding the pan. To get nicely browned and caramelized vegetables, they need some space. Make sure the vegetables are in a single layer and use a second baking sheet if needed. 

Can I add protein to this recipe?

This recipe works great with protein as well.  You can add chickpeas, white beans, or tofu right to the baking sheet for a vegetarian option. Chicken breast, chicken thighs, or lean sausages could also be added to the baking sheet. Just make sure to season the chicken well so it also has flavor. 

Roasted vegetable and farro bowls with carrots, potatoes, Brussels sprouts, peppers, onions, and farro in a bowl with hummus.

Looking for more vegetarian bowl recipes?

The Recipe
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Honey Balsamic Roasted Vegetable Bowls

359 CAL 65g CARBS 8g FAT 11g PROTEIN
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  • 1 cup farro
  • 3/4 lb Brussels sprouts, halved
  • 1/2 lb carrots, chopped
  • 1/2 lb red potatoes, chopped (or sweet potatoes)
  • 1 red pepper, chopped
  • 1 red onion, sliced
  • 2 tbsp olive oil
  • 1 tsp thyme
  • 1 tsp kosher salt
  • 3/4 tsp ground black pepper
  • 2 tbsp balsamic vinegar (or glaze)
  • 1.5 tbsp honey (or maple syrup for vegan)

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Preheat the oven to 425 degrees. Make the farro according to package directions.


Toss the vegetables with the olive oil, thyme, salt, and pepper. Place in a single layer on 1-2 baking sheets. Try not to have vegetables overlap too much so that they are able to caramelize. Bake for 30 minutes, shaking the pan a few times, until tender and caramelized.


When the vegetables come out, immediately toss them with the honey and balsamic vinegar or glaze. Serve over the farro.

Nutritional Facts
Serving Size: 2.5 cups
Amount Per Serving
Calories 359
Calories from Fat 75
% Daily Value *
Total Fat 8g
Saturated Fat 1g
Monounsaturated Fat 0g
Polyunsaturated Fat 0g
Cholesterol 0mg
Sodium 668mg
Total Carbohydrate 65g
Dietary Fiber 12g
Sugars 19g
Protein 11g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

The Nutritional Values provided are estimates only and may vary based on the preparation method.

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About the author Meet Kristen McCaffrey
Hi, I’m the cookbook author, recipe developer, and food enthusiast behind Slender Kitchen. I am obsessed with making healthy food that is easy to prepare and absolutely delicious. Meal planning is my secret weapon and I hope I can make meal time easier for you with our tried and tested recipes and foolproof meal plans. Learn More
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