HONEY ROASTED VEGETABLES RECIPES

Name: Honey-Roasted Vegetables
Prep time: 10 min
Total time: 1 h 10 min
Ingredients: 2 medium sweet potatoes (1 pound total), peeled, halved, and cut into 1/2-inch pieces; 4 medium carrots, cut into 1/2-inch pieces; 2 medium parsnips, peeled and cut into 1/2-inch pieces; 1/2 cup walnut halves; 1/4 cup honey; 2 tablespoons extra-virgin olive oil; Coarse salt and ground pepper; 3 to 5 sprigs thyme

HONEY-ROASTED VEGETABLES RECIPE - MARTHA STEWART

Honey-Roasted Vegetables Recipe - Martha Stewart image

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 Gluten-Free Recipes

Total Time 1 hours 10 minutes

Prep Time 10 minutes

Number Of Ingredients 8

Ingredients

2 medium sweet potatoes (1 pound total), peeled, halved, and cut into 1/2-inch pieces
4 medium carrots, cut into 1/2-inch pieces
2 medium parsnips, peeled and cut into 1/2-inch pieces
1/2 cup walnut halves
1/4 cup honey
2 tablespoons extra-virgin olive oil
Coarse salt and ground pepper
3 to 5 sprigs thyme

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, FatContent 15 g, FiberContent 8 g, ProteinContent 5 g

HONEY ROASTED VEGETABLES | JAMIE OLIVER VEGETABLE RECIPES

Honey roasted vegetables | Jamie Oliver vegetable recipes image

Roasting your veg in a wood-fired oven gives them the most amazing, crispy, slightly chewy texture

Total Time 1 hours 15 minutes

Yield 6

Number Of Ingredients 8

Ingredients

1 kg potatoes
750 g carrots
500 g beets
½ a bunch of fresh rosemary (15g)
½ a bulb of garlic
olive oil
1 tablespoon runny honey
good-quality balsamic vinegar

Steps:

1. Preheat the oven to 190°C/375°F/gas 5.
2. Bring three pans of salted water to the boil. Peel the potatoes and carrots, and scrub the beets.
3. Cut any large potatoes in half and leave any small ones whole. Place the potatoes in one of the pans and parboil for 5 to 10 minutes, or until half cooked. Drain the potatoes, then leave them to steam dry. Return the potatoes to the hot pan and shake it around to chuff up the edges.
4. Repeat with the carrots and beets but do not shake them around after, leaving them to steam dry.
5. Pick the rosemary leaves and scatter over the potatoes. Break up and scatter with half of the garlic cloves, unpeeled, a drizzle of olive oil, and a pinch of sea salt and black pepper, then place in a large roasting tray.
6. Place the carrots and beets in the tray, keeping everything separate, then drizzle over a good lug of olive oil and season well with salt and pepper.
7. Scatter over the remaining garlic cloves and roast all the veg in the hot oven for about 20 to 30 minutes, giving them a jiggle every so often, or until everything is crispy, golden and delicious – about 10 minutes before they're ready, drizzle the honey over the carrots and add a lug of balsamic to the beets, then return to the oven.

Nutrition Facts : Calories 253 calories, FatContent 5.7 g fat, SaturatedFatContent 0.8 g saturated fat, ProteinContent 6.2 g protein, CarbohydrateContent 46.9 g carbohydrate, SugarContent 17.2 g sugar, SodiumContent 0.8 g salt, FiberContent 6.9 g fibre

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1. Preheat your oven to 190ºC/375ºF/gas 5. Bring two large pans of salted water to the boil.
2. Scrub the beets, then place in one of the pans - keep them separate to stop the rest of your veg turning red! Parboil for 20 to 25 minutes.
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