Honey Glazed Roasted Root Vegetables Food And Wine Recipes
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
CITRUS HONEY GLAZED VEGETABLES
A creative way to make tzimmes. Sweet root vegetables roast and caramelize in honey, orange blossom water, and zQest. Pareve, Rosh Hashanah.
Provided by Tori Avey
Categories Side Dish
Time 1h10m
Number Of Ingredients 9
Steps:
- Place racks in the upper third and lower third of the oven and preheat to 425 degrees F. Line two baking sheets with foil. Cut the vegetables into 1 1/2-inch chunks.
- In a small mixing bowl, whisk together the honey, olive oil, orange blossom water or orange juice, and grated orange zest.
- Place the cut vegetables into a large mixing bowl and toss them with the honey mixture till evenly coated.
- Spread the vegetables out evenly across the two cookie sheets, making sure to leave space between the vegetables. Don't overcrowd the pans. Sprinkle the vegetables lightly with salt and black pepper.Cover both sheets with another layer of foil. Place the sheets into the oven. Let the vegetables cook for 35 minutes. Halfway through cooking, uncover and stir the vegetables, recover, then switch the baking sheets on their racks.
- After 35 minutes, uncover the baking sheets and stir the vegetables again gently. Allow the vegetables to roast another 10-15 minutes till they are glazed and caramelized.
- Season with additional salt and pepper, if desired. Serve warm. These vegetables can be made ahead early in the day, then reheated in the oven or microwave just before serving.
Nutrition Facts : Calories 331 kcal, Carbohydrate 72 g, Protein 4 g, Fat 4 g, Sodium 122 mg, Fiber 11 g, Sugar 29 g, ServingSize 1 serving
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
HONEY-GLAZED ROASTED ROOT VEGETABLES
The secret to this sweet, slightly tangy dish is the touch of sherry vinegar in the glaze.
Categories make ahead Root Vegetables vegetarian recipes holiday recipes Thanksgiving recipes thanksgiving side dishes vegetable side dish recipes honey glazed roasted root vegetables
Time 1h30m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees. In a large bowl, toss root vegetables with oil, honey, and thyme and season with salt and pepper. Divide between 2 large, sturdy rimmed baking sheets. Cover with foil and roast 40 minutes, shifting pans once, until vegetables are tender. Remove foil and roast 10 minutes longer, until glazed. Return to bowl and stir in vinegar, then season with salt and pepper. Serve right away.
HONEY AND BALSAMIC GLAZED ROASTED ROOT VEGETABLES
Perfectly glazed sweet root vegetables are served with a sprinkling of goat cheese for a delicious and easy side dish!
Provided by Pam Greer
Categories Side Dish
Time 1h
Number Of Ingredients 10
Steps:
- Preheat oven to 350. Line a baking sheet with parchment paper or aluminum foil.
- Place vegetables in a bowl and toss with the olive oil and salt and pepper to taste.
- Spread the vegetables out in a single layer and roast for 25 minutes.
- While vegetables are roasting, whisk together the honey and balsamic vinegar in a small bowl.
- Remove the vegetables from the oven, drizzle with the honey vinegar mixture and toss to coat. Return them to the oven and bake for 20 more minutes.
- Serve with the goat cheese sprinkled on top.
Nutrition Facts : Calories 390 kcal, Carbohydrate 47 g, Protein 8 g, Fat 20 g, SaturatedFat 6 g, Cholesterol 13 mg, Sodium 237 mg, Fiber 7 g, Sugar 33 g, ServingSize 1 serving
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- In a large bowl, combine vegetables with oil and salt; toss to coat and spread evenly across prepared pans. Roast until browned and crispy, stirring vegetables and rotating pans in oven halfway through cooking, about 40 minutes.
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