Best 8 Honey Rosemary Roasted Winter Vegetables Recipes

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Indulge in a symphony of flavors with our Honey-Rosemary Roasted Winter Vegetables, a delectable dish that elevates the ordinary into the extraordinary. This culinary masterpiece showcases a vibrant array of seasonal vegetables, each handpicked for its unique texture and flavor profile. From the earthy sweetness of carrots and parsnips to the hearty bite of Brussels sprouts and the delicate crunch of broccoli, every ingredient harmonizes to create a symphony of flavors. Bathed in a luscious glaze of honey, rosemary, garlic, and olive oil, these vegetables emerge from the oven caramelized and tender, with a perfect balance of sweet and savory notes. Prepare to embark on a culinary journey that will warm your soul and tantalize your taste buds with every bite.

In addition to the featured recipe, this article offers a treasure trove of other enticing vegetable preparations to suit diverse preferences and dietary needs. Discover the vibrant colors and bold flavors of Roasted Rainbow Vegetables, where vibrant bell peppers, zucchini, and red onions take center stage. For a touch of Asian inspiration, try the Miso-Glazed Roasted Vegetables, where a savory-sweet miso glaze adds a unique depth of flavor. If you prefer a simpler approach, the Roasted Vegetables with Balsamic Vinegar recipe offers a classic combination of balsamic vinegar and olive oil that enhances the natural sweetness of the vegetables.

For those seeking a vegan delight, the Roasted Vegetables with Tahini Sauce recipe delivers a creamy, nutty tahini sauce that complements the roasted vegetables beautifully. And if you're looking for a dish that's both nutritious and delicious, the Roasted Vegetables with Quinoa and Feta recipe combines roasted vegetables with protein-packed quinoa and tangy feta cheese.

No matter your culinary preferences, this article has something for everyone. Prepare to embark on a culinary journey that will transform your perception of roasted vegetables and leave you craving more.

Here are our top 8 tried and tested recipes!

HONEY-ROSEMARY ROASTED WINTER VEGETABLES



Honey-Rosemary Roasted Winter Vegetables image

A warming, sweet-savory way with healthy veggies! Pretty, colorful, and delicious alongside a roast chicken. Of course, for me, they're a meal in themselves!

Provided by La Dilettante

Categories     Vegetable

Time 35m

Yield 6 , 6 serving(s)

Number Of Ingredients 7

1 large sweet potato, peeled and cut into 1-inch cubes
4 small fresh parsnips, peeled and sliced into 3/4-inch rounds
1 head broccoli, separated into florets
2 tablespoons olive oil
3 large sprigs fresh rosemary
1 tablespoon honey
sea salt and freshly-ground pepper

Steps:

  • Put vegetables into ovenproof baking dish, large enough to allow one layer. Pour olive oil and honey over the vegetables, and toss well. Snip as much of the rosemary off the stems as you can, and tuck the stems among the vegetables. Season well with salt and pepper.
  • Roast at 375 until potatoes and parsnips are tender, and broccoli begins to caramelize, about 25 minutes.

ROASTED WINTER VEGETABLES



Roasted Winter Vegetables image

Provided by Ina Garten

Categories     side-dish

Time 55m

Yield 8 servings

Number Of Ingredients 8

1 pound carrots, peeled
1 pound parsnips, peeled
1 large sweet potato, peeled
1 small butternut squash, peeled and seeded (about 2 pounds)
3 tablespoons good olive oil
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons chopped flat-leaf parsley

Steps:

  • Preheat the oven to 425 degrees F.
  • Cut the carrots, parsnips, sweet potato, and butternut squash in 1 to 1 1/4-inch cubes. All the vegetables will shrink while baking, so don't cut them too small.
  • Place all the cut vegetables in a single layer on 2 baking sheets. Drizzle them with olive oil, salt, and pepper. Toss well. Bake for 25 to 35 minutes, until all the vegetables are tender, turning once with a metal spatula.
  • Sprinkle with parsley, season to taste, and serve hot.

ROASTED ROOT VEGETABLES WITH ROSEMARY



Roasted Root Vegetables with Rosemary image

This one is for the veggie lovers! This recipe can be made four hours ahead and reheated when the it's time to serve. From Bon Appetit

Provided by Bev I Am

Categories     Vegetable

Time 1h35m

Yield 8 serving(s)

Number Of Ingredients 11

vegetable oil cooking spray
1 lb red potatoes, unpeeled,scrubbed,cut into 1-inch pieces
1 lb celery root, peeled,cut into 1-inch pieces
1 lb rutabaga, peeled,cut into 1-inch pieces
1 lb carrot, peeled,cut into 1-inch pieces
1 lb parsnip, peeled,cut into 1-inch pieces
2 onions, cut into 1-inch pieces
2 leeks, cut into 1-inch-thick rounds (white and pale green parts only)
2 tablespoons chopped fresh rosemary
1/2 cup olive oil
10 cloves garlic, peeled

Steps:

  • Position 1 rack in bottom third of oven and 1 rack in center of oven and preheat to 400°F.
  • Spray 2 heavy large baking sheets with nonstick spray.
  • Combine all remaining ingredients except garlic in very large bowl; toss to coat.
  • Season generously with salt and pepper.
  • Divide vegetable mixture between prepared sheets.
  • Place 1 sheet on each oven rack.
  • Roast 30 minutes, stirring occasionally.
  • Reverse positions of baking sheets.
  • Add 5 garlic cloves to each baking sheet.
  • Continue to roast until all vegetables are tender and brown in spots, stirring and turning vegetables occasionally, about 45 minutes longer.
  • (Can be prepared 4 hours ahead. Let stand on baking sheets at room temperature. Rewarm in 450°F oven until heated through, about 15 minutes.) Transfer roasted vegetables to large bowl and then serve.
  • Makes 8 servings.

ROASTED WINTER VEGETABLES



Roasted Winter Vegetables image

A few simple touches and a blast of heat enhance the natural sweetness of fresh veggies. -Donna Lamano, Olathe, Kansas

Provided by Taste of Home

Categories     Side Dishes

Time 55m

Yield 6 servings.

Number Of Ingredients 11

3 small red potatoes, cubed
2 medium carrots, chopped
2 medium parsnips, peeled and chopped
1 medium turnip, peeled and chopped
1 cup cubed peeled butternut squash
3 shallots, peeled and halved
1 whole garlic bulb, cloves separated and peeled
4-1/2 teaspoons olive oil
1/4 teaspoon salt
1/4 teaspoon dried thyme
1/4 teaspoon pepper

Steps:

  • Place the first seven ingredients in a greased 15x10x1-in. baking pan. Combine the oil, salt, thyme and pepper; drizzle over vegetables and toss to coat., Bake, uncovered, at 425° for 30-35 minutes or until tender, stirring occasionally.

Nutrition Facts : Calories 115 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 135mg sodium, Carbohydrate 20g carbohydrate (4g sugars, Fiber 3g fiber), Protein 2g protein.

HONEY-ROASTED VEGETABLES



Honey-Roasted Vegetables 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     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 1h10m

Number Of Ingredients 8

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, Fat 15 g, Fiber 8 g, Protein 5 g

ROSEMARY ROASTED VEGETABLES



Rosemary Roasted Vegetables image

An easy Rosemary Roasted Vegetables recipe. A simple, terrific fall or winter side dish.

Provided by Ted Allen

Categories     Garlic     Onion     Potato     Vegetable     Side     Roast     Rosemary     Carrot     Parsnip     Turnip     Fall     Winter     Vegan     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 10

1/2 pound parsnips
1/2 pound carrots
1/2 pound turnips
1/2 pound sweet potatoes
6 medium shallots, peeled
2 tablespoons extra-virgin olive oil
3/4 teaspoon kosher salt
2 tablespoons fresh rosemary needles
1 head garlic, broken up into cloves (with skin)
1/4 teaspoon freshly ground black pepper

Steps:

  • Preheat the oven to 400°F.
  • Peel and trim the parsnips and carrots. Cut the slender ends into 1 1/4- to 1 1/2-inch lengths. Cut the fat ends in half lengthwise and then into 1 1/4- to 1 1/2-inch lengths.
  • Peel and trim the turnips. If small, cut them into wedges about 1/2- to 3/4-inch thick. If large, cut the turnip in half through the equator, then cut into wedges. Peel the sweet potatoes. Cut in half lengthwise and then slice lengthwise about 1/2 inch thick; cut slices into 1 1/4- to 1 1/2-inch sections.
  • In a 9x13-inch baking dish, toss the parsnips, carrots, turnips, sweet potatoes, and shallots with the oil and salt. Roast for 25 minutes. Add the rosemary and garlic, toss again, and continue roasting until the vegetables are browned and tender, another 20 to 25 minutes. Scrape out into a serving dish, sprinkle with the pepper, and serve hot.

ROSEMARY ROOT VEGETABLES



Rosemary Root Vegetables image

This heartwarming side dish is sure to get rave reviews! Although the ingredient list may look long, you'll soon see that this colorful fall medley is a snap to prepare. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Side Dishes

Time 40m

Yield 10 servings.

Number Of Ingredients 10

1 small rutabaga, peeled and chopped
1 medium sweet potato, peeled and chopped
2 medium parsnips, peeled and chopped
1 medium turnip, peeled and chopped
1/4 pound fresh Brussels sprouts, halved
2 tablespoons olive oil
2 tablespoons minced fresh rosemary or 2 teaspoons dried rosemary, crushed
1 teaspoon minced garlic
1/2 teaspoon salt
1/2 teaspoon pepper

Steps:

  • Preheat oven to 425°. Place vegetables in a large bowl. In a small bowl, combine oil, rosemary, garlic, salt and pepper. Pour over vegetables; toss to coat. Arrange vegetables in a single layer in two 15x10x1-in. baking pans coated with cooking spray. Bake, uncovered, stirring once, until tender, 20-25 minutes.

Nutrition Facts : Calories 78 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 137mg sodium, Carbohydrate 13g carbohydrate (5g sugars, Fiber 3g fiber), Protein 1g protein. Diabetic exchanges

ROSEMARY HONEY



Rosemary Honey image

Drizzle this honey over fresh ricotta spread on toast or stir it into a mug of mild tea. It can also be used as a glaze for poultry or pork when whisked with fresh lemon juice.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 55m

Yield Makes 1 cup

Number Of Ingredients 2

1 cup light-flavored honey, such as clover
5 rosemary sprigs (3 inches each)

Steps:

  • Bring honey and rosemary to a simmer in a small saucepan. Cook for 5 minutes. Remove from heat, and let steep until cool, about 45 minutes. Remove rosemary, or leave in for a stronger flavor.

Tips:

  • Choose firm, ripe vegetables for roasting. Avoid vegetables that are bruised or have blemishes.
  • Cut the vegetables into uniform pieces so that they cook evenly.
  • Toss the vegetables with a mixture of olive oil, honey, rosemary, salt, and pepper before roasting. This will help them to caramelize and develop a delicious flavor.
  • Roast the vegetables at a high temperature (425 degrees Fahrenheit) for about 20 minutes, or until they are tender and slightly browned.
  • Serve the roasted vegetables immediately, or store them in an airtight container in the refrigerator for up to 3 days.

Conclusion:

Honey-rosemary roasted winter vegetables are a delicious and healthy side dish that can be enjoyed by people of all ages. They are easy to make and can be tailored to your own taste preferences. So next time you're looking for a simple but flavorful side dish, give this recipe a try. You won't be disappointed!

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