Honey Butter Roasted Vegetables

If I have to choose between salad and roasted vegetables, I will always choose roasted vegetables. Even over french fries. Yeah. I said it. I love the sweeteness that’s brought out by caramelising the vegetables under high heat, and a little honey brings out even more flavor. The bitterness from the charred edges, the sweetness from the caramelization and honey, and earthy undertone from the thyme just work wonders. And you know what else works wonders? Going to trader joes and finding ready to use petit vegetables so your prep time is cut down by half. I love getting the colorful petit carrots and the baby zuchinni bags from Trader Joes, both conveniently in a one pound bag, which is the perfect amount for this recipe. I also add other vegetables if and when I have them in my fridge, but carrots and zucchini have become a staple for my roasted veggie sides nowadays. Please keep in mind that you can use any vegetables you have. Sometimes I just use carrots and potatoes, other times I go all out with a medley of veggies. Either way they taste great! I’ve shown two different trays as an example below. 

Here’s what you’ll need for a 9×13 in baking dish.

1 pound petit carrots

2 potatoes, cut into 1 inch squares and par boiled

1 garlic head, seperated but not peeled* 

3 Tblspns butter

1 Tblspn olive oil

1 Tblspn honey

3-4 sprigs of fresh thyme, or 1/2 tsp dried thyme

salt and pepper to taste

1/2 tsp chilli flakes

2 Tblspn shaved parmesan for serving

Start off by preheating your oven to 415 F.

 

In a microwaveable bowl add the butter, oil, honey, thyme and seasoning and microwave for 20-30 seconds, or until the butter has melted. Whisk to combine.

Spread out the veggies in a 9×13 dish or baking sheet.(The garlic cloves are optional. if you love garlic you must add them! They roast so gorgeously, and you can use them to make garlic butter or just spread over some crusty bread and enjoy). Drizzle over the honey butter mix and carefully move the veggies around to coat. Bake at 415 F for 35-40 minuets, or until the vegetables are slightly charred and golden. Sprinkle over some shaved parmesan before serving. 

One thought on “Honey Butter Roasted Vegetables

  1. Pingback: Moroccan Chicken – Sconce & Scone

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