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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Kishwar Khan
[email protected]I highly recommend this recipe. It's a great way to enjoy roasted vegetables.
Redmi Note7
[email protected]This is a great recipe for beginners. It's easy to follow and the results are always delicious.
Gal Margalit
[email protected]I made this recipe for my family and they all loved it. Even my picky kids ate their vegetables!
Maan Sal
[email protected]I'm not a big fan of honey, so I used maple syrup instead. The vegetables still turned out great.
Debby Chepkorir
[email protected]These roasted vegetables are the perfect side dish for any meal. They're also great for snacking on.
Mahat Kancha
[email protected]I love the combination of sweet and savory in this dish. It's a perfect balance.
azil novo
[email protected]I'm so glad I found this recipe. It's a great way to use up all the root vegetables I have in my fridge.
Iman Bahman
[email protected]This recipe is perfect for a weeknight meal. It's quick and easy to make, and the vegetables are always a hit.
Muhammed Muhammed
[email protected]I used a variety of root vegetables, including carrots, parsnips, and turnips. They all roasted beautifully.
Yared Yishak
[email protected]I roasted the vegetables for a little longer than the recipe called for, and they got really caramelized. They were so delicious!
raza raaz
[email protected]I added a few extra spices to the glaze, like cinnamon and nutmeg. It gave the vegetables a really nice warm flavor.
Matthew Shiviti
[email protected]I followed the recipe exactly and the vegetables turned out perfectly. I highly recommend this recipe to anyone who loves roasted vegetables.
Anupa RAI
[email protected]I made this recipe for a vegan friend and she couldn't stop raving about it. She said it was the best roasted vegetables she'd ever had.
oemar Rhoomes
[email protected]This recipe is a great way to get your kids to eat their vegetables. My kids loved the sweet and sticky glaze.
Serah njeri mugure Serah
[email protected]I've tried many roasted vegetable recipes, but this one is by far the best. The honey glaze is simply divine.
Shonuar Islam
[email protected]I made this recipe for a potluck and it was a total success! The vegetables were gone in minutes.
Kass
[email protected]These roasted vegetables were a hit at my dinner party. Everyone loved the combination of sweet and savory flavors.
Hannah Caayohan
[email protected]I'm not usually a fan of root vegetables, but this recipe changed my mind. The honey roasting method really brings out their natural sweetness and flavor.
Hari Regmi
[email protected]This recipe was incredibly easy to follow, and the flavors were out of this world! The vegetables were roasted to perfection and the honey glaze added a touch of sweetness that really brought the dish together.