Honey Glazed Vegetables Recipes

HONEY CURRIED ROASTED CHICKEN AND VEGETABLES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place the chicken breast side down on a rack in a roasting pan, and roast 1 hour in the preheated oven.
• Place the potatoes and carrots in a pot with enough water to cover, and bring to a boil. Cook 20 minutes, or until tender.
• In a saucepan, mix the honey, mustard, butter, onion, curry powder, salt, cayenne pepper, ginger, and garlic. Bring to a boil, stirring constantly. Remove from heat, and set aside.
• Drain the drippings from the roasting pan. Arrange the potatoes, carrots, mushrooms, and apples around the chicken. Drizzle the chicken and vegetables with the honey mixture. Continue roasting 20 minutes, or until the glaze has browned. The chicken meat should reach an internal temperature of 180 degrees F (85 degrees C).

HONEY-ROASTED VEGETABLES

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.

HONEY GLAZED VEGETABLES

Steps:

• 1. Place veggies in a pan with water margarine and honey, and bring to a boil and cover. Reduce heat to medium and cook 10 minutes.
• 2. Remove lid and increase heat, to allow water and honey mixture to reduce and glaze the veggies, about 5-7 minutes. When glazed is reduced season with salt and pepper, and serve.
• 3. Serve over grain of your choice; Rice, quinoa, freekeh, polenta, or any of your favorites.

MUSTARD HONEY GLAZED VEGETABLES

Steps:

• Peel carrots, trim carrots, beetroot, turnips and onions leaving about 3cm of stem remaining.
• Combine remaining ingredients in a small pan and stir until butter has melted and all the ingredients have combined.
• Place vegetables in a disposable baking dish and pour honey butter mix over stir to coat.
• Cook in a covered BBQ, using indirect heat, following the manufacturer's instructions for approx 40 min's or until browned and tender.

GLAZED VEGETABLES

Steps:

• Combine vegetables, butter, honey, a generous pinch of salt, and 1 cup water in a large sauté pan or saucepan over medium-high. Cover, bring to a simmer, and cook, adding water by the tablespoonful if pan is dry before vegetables are done, until vegetables are nearly crisp-tender (they should still be firm in the center), 12-15 minutes. Remove lid and cook until liquid evaporates completely, about 5 minutes, then continue to cook, tossing vegetables occasionally, until browned in the remaining butter and honey, about 5 minutes. Add 1 Tbsp. water and toss vegetables to deglaze pan and coat; season with salt.