Tutorial: Honey Glazed Roasted Vegetables

Fall is the perfect time of year to make a large batch of roasted vegetables with John Russell honey. This recipe uses carrots, parsnips, celery and sweet potato or golden beets although you could create a combination to your own liking based on what’s available at the market or readily on hand in your pantry or fridge. Honey glazed roasted vegetables can be a meal, just add a generous dollop of tzatziki! It could be a side dish for any entrée, used as filling for quesadilla, in omelets, salads, wraps, a chickpea bowl, or tossed into pasta. Take honey glazed roasted vegetables to your next family gatherings or pot-luck supper and vegetarians will be thrilled!

Step 1

Preheat your oven to 425. Peel your vegetables and chop them up. Put them in a large bowl and toss with the honey, oil and thyme.

The honey looks a little lumpy because it is John Russell’s honeycomb. You can eat honeycomb, including the waxy cells surrounding the honey. Fresh thyme was not available for the preparation of this recipe and about a tablespoon of dried thyme was used instead.

Step 2

Spread the veggies out on two baking sheets that have been lined with foil.

Then drizzle with a little more John Russell Honey and bake at 425 for 40 minutes.

Step 3

Once the veggies are baked, return them to the large bowl and drizzle with the sherry or wine vinegar.

Step 4

Toss the veggies to blend in the sherry vinegar.

Serve and Enjoy!

Ingredients

1 ¼ pounds carrots, peeled and sliced ½ inch thick

1 ¼ pounds parsnips, peeled and sliced ½ inch thick

1 ¼ pound celery sliced ½ inch thick

1 large sweet potato or several smaller ones, or, 1 ¼ pounds golden beets, peeled and sliced ½ inch thick

½ cup John Russell honey

½ cup extra virgin olive oil

6 thyme sprigs

2 tablespoons sherry vinegar or red wine vinegar

5-6 thyme sprigs

Salt and fresh ground pepper

Directions

Preheat oven to 425 degrees. In a large bowl toss all the vegetables with the honey, oil and thyme and season with salt and pepper. Divide the vegetables between 2 large baking sheets that have been covered with foil and roast for 40 minutes stirring the vegetables at least once in between. Baking time will vary depending on the size of the chopped-up veggies. Return the vegetables to the large bowl and stir in the vinegar and season with salt and pepper. Enjoy.