HONEY-ROASTED VEGETABLES
Honey glazes this simple side dish of roasted sweet potatoes, carrots, and parsnips with sweetness and sheen. Walnut halves and thyme sprigs roast along with the vegetables for additional fall flavor.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 1h10m
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees. In a 3-quart baking dish, toss together sweet potatoes, carrots, parsnips, walnuts, honey, and oil; season with salt and pepper. Top with thyme sprigs and roast until vegetables are browned at edges and tender when pierced with a knife, about 1 hour.
Nutrition Facts : Calories 372 g, Fat 15 g, Fiber 8 g, Protein 5 g
HONEY ROASTED FALL VEGETABLES
A solid fall/winter side. Goes great with roast chicken. In the photo, we used rutabaga, parsnip and carrot.
Provided by Carol Matthias @cmatthias
Categories Vegetables
Number Of Ingredients 5
Steps:
- Preheat oven to 450 degrees.
- Oil a large cookie sheet (with edges). Recommend lining pan with aluminum foil for easy cleanup.
- Peel and coarsely chop root vegetables. Peel and halve the shallot.
- Combine vegetables, honey, olive oil and salt in pan and toss to coat.
- Roast at 450 degrees for 30-40 minutes or until vegetables are tender when pierced with a fork. Stir every 15 minutes to keep roasting uniform. A little browning of the vegetables brings out the sweetness.
ROASTED FALL VEGETABLES
With just salt, pepper, a bit of oil and garlic, and a hot oven, nearly every vegetable becomes sublime.
Provided by Martha Stewart
Categories Food & Cooking Seasonal Recipes Fall Recipes Butternut Squash Recipes
Time 1h20m
Yield Makes about 12 cups
Number Of Ingredients 7
Steps:
- Preheat oven to 450 degrees. Divide vegetables and garlic between two rimmed baking sheets (or line with parchment paper, if desired, for easy cleanup); dividing evenly, toss with oil, 2 teaspoons coarse salt, and 1/4 teaspoon pepper.
- Roast until vegetables are tender and beginning to brown, 40 to 50 minutes, tossing them and rotating sheets from top to bottom halfway through. Serve hot or at room temperature.
HONEY-ROASTED VEGETABLE SALAD
Mix and match your favorite fall vegetables into this delicious side dish.
Provided by Donna Hay
Categories HarperCollins HarperCollins Vegetable Vegetarian Carrot Pumpkin Cauliflower Mint Yogurt Fall Side Thanksgiving Cumin Quick & Easy Roast Kid-Friendly Small Plates
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 200°C (400°F). Line a large roasting pan with non-stick baking paper.
- Using a sharp knife (and a grown-up to help you), carefully peel and chop the pumpkin into 2cm pieces, discarding the seeds. Trim and cut the cauliflower into florets (halving any large ones). Trim and gently scrub the carrots.
- Place the vegetables in the prepared pan and drizzle with the oil and honey. Sprinkle with the cumin, salt and pepper and toss to combine, using tongs. Roast for 25-30 minutes or until the vegies are tender and golden. With oven gloves on, remove the pan from the oven. Add the spinach and mint and toss through the warm vegetables, using tongs. You can transfer everything to a salad bowl now, if you like.
- Place the yogurt, lemon juice, salt and pepper in a small bowl. Mix with a spoon and drizzle over the salad to serve.
HONEY-ROASTED ROOT VEGETABLES
From Cooking Light, Dec. 2007. This recipe called for tupelo honey or any other medium colored "floral" honey, such as dandelion or orange blossom. In my little town there is honey in the bear bottles, so that's what I used! And this turned out wonderful. Sweet and caramelized! Next time I will add garlic and use even more shallots, they came out so sweet. When you halve the shallots, leave a bit on the blossom end so they stay in wedges; it all cooks up. YUM!
Provided by Chef PotPie
Categories Low Protein
Time 50m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 450°.
- Combine all ingredients except the cooking spray in a large bowl; toss to coat. Place vegetable mixture on a jelly-roll pan coated with cooking spray.
- Bake at 450° for 35 minutes or until vegetables are tender and begin to brown, stirring every 15 minutes.
Nutrition Facts : Calories 131.4, Fat 3.6, SaturatedFat 0.5, Sodium 200.4, Carbohydrate 25, Fiber 3.4, Sugar 13.3, Protein 1.5
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BALSAMIC HONEY ROASTED VEGETABLES - ALWAYS NOURISHED
From nourishedtheblog.com
5/5 (3)Total Time 55 minsEstimated Reading Time 5 mins
- Transfer the prepared veggies to the baking sheet. Drizzle with oil and season with salt and pepper.
- Roast in the oven for about 20 minutes before giving the pan a shake to toss and turn the veggies. Continue to roasted for another 10-15 minutes.
- When the veggies are just golden brown and fork-tender remove from the oven. Drizzle with the balsamic vinegar and honey evenly over the veggies. Return to the oven for 5-10 minutes more or until the balsamic vinegar has sweetened and the honey has just started caramelized.
HONEY-ROASTED ROOT VEGETABLES RECIPE | MYRECIPES
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5/5 (24)Calories 118 per servingServings 8
- Combine all ingredients except the cooking spray in a large bowl; toss to coat. Place vegetable mixture on a jelly-roll pan coated with cooking spray. Bake at 450° for 35 minutes or until vegetables are tender and begin to brown, stirring every 15 minutes.
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