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Honey Butter Roasted Vegetables
Sconce&Scone

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.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4
Course: Main Course, Salad, Side Dish
Cuisine: Italian
Ingredients Equipment Method Notes

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

Equipment

  • Oven
  • Large Sheet Pan or Baking dish

Method
 

  1. Preheat your oven to 420 F.
  2. In a small bowl mix all the ingredients listed under marinade. Set aside.
  3. 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.
  4. 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
  1. 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.