Honey Butter Roasted Vegetables

Honey Butter Roasted Vegetables, two ways

If I have to choose between salad and roasted vegetables, I will always choose honey butter roasted vegetables. Even over french fries. I love these roasted vegetables because they can be both. I’ve added some tips on how to turn these honey butter roasted vegetables into a great summer salad. The bitter arugula pairs great with the sweet and caramelized carrots. The potatoes make this hearty enough to be a vegetarian main course. I love the sweetness that’s brought out by caramelizing the vegetables under high heat and how it contrasts the bitter arugula. Adding the honey into the butter marinade brings out even more flavor.

Add any vegetables that need to be used up

This recipe is very versatile, which is why is works so well. You add any vegetables you like. I love petit carrots and baby zucchini, and I’ve added some notes in the recipe to give you a few ideas of other vegetable combinations. The honey butter marinade is made using grocery and pantry staples. Add in unpeeled cloves of garlic that roast in the oven and develop a sweet and subtle flavor. You can use the garlic in other recipes, or spread over some bread for the perfect side. I love how approachable this recipe is. You can make it without a trip to the grocery store.

Some tips to make this a hands off recipe

I always par boil my potatoes to make this recipe a hands off one. That way, I can put all the vegetables in at once and they’ll cook at the same time. When you’re using so many types of vegetables, you have to keep the cooking time similar. You can also achieve a similar cooking time by cutting the vegetables into a uniform size. I like keeping the vegetables in a 1.5 inch dice, and if I’m in a hurry a thin slice. Baby zucchini and petit carrots are halved lengthwise. This ensures some vegetables won’t burn while others roast. If you want to skip par boiling the potatoes, you can add the vegetables that cook quicker towards the middle of the cooking time.

Tips on how to make these honey butter roasted vegetables dairy free and vegan

You can make these honey butter vegetables dairy free by adding a dairy free butter. Skip the parmesan as well. Another easy substitute is just adding olive oil. Add a total of three tablespoons olive oil and omit the butter completely.

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Honey Butter Roasted Vegetables

The honey butter marinade these vegetables are covered in add so much flavor. The best part? The oven does all the hard work! Add some fresh arugula and turn this into a delicious summer salad.

Course Main Course, Salad, Side Dish

Cuisine Italian

Keyword Honey Butter, Honey Butter Roasted Veggies, Roasted Vegetables

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour

Servings 4

Author Sconce&Scone

Equipment

• Oven
• Large Sheet Pan or Baking dish

Ingredients

• 1 cup carrots sliced
• 1 pound baby potatoes par boiled
• 1 sweet potato cubed and par boiled
• 1 garlic head seperated, not peeled

For the marinade

• 3 tbsp butter melted
• 1 tbsp honey
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 tsp chili flakes
• 1/4 tsp dried thyme

To serve as a salad

• 4 cups arugula
• 1 tbsp olive oil
• 2 tbsp parmesan grated or shaved

Instructions

• Preheat your oven to 420 F.
• In a small bowl mix all the ingredients listed under marinade. Set aside.
• Spread out your vegetables in a baking dish, making sure you don’t crowd it too much. Then drizzle over the butter mixture and mix to coat the vegetables.
• Bake for 35-40 minutes, or until the vegetables are caramelized around the edges and the potatoes are a light golden brown. Remove the garlic cloves, peel and mash to use in butter or spread on toast for a delicious side. Serve warm.

To turn into a salad

• This can easily be served as a salad. spread the baked vegetables on a bed of arugula. Add juices form the baking pan, and drizzle over a little olive oil and shaved parmesan. Serve immediately.

Notes

Save some time. I par boil the potatoes to cut down on cooking time. No one wants to keep their oven on for a long time in the summer. 

This dish is versatile. You can add any vegetables you like. I often add egg plant, zucchini, broccoli and even thick wedges of onions. This is a great recipe to make when you want to use up fresh produce. 

Turn this into a salad. Adding the arugula converts this into a delicious summer salad. You can omit the parmesan and use just olive oil or a dairy free butter to make this dairy free. 

This can easily be a vegetarian main course with a medley of vegetables. Serve with some fresh bread so you can use the roasted garlic. 

Have you tried this delicious summer recipe?

If you tried this recipe I’d love to hear how it turned out. Leave me a comment below!

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