HONEY ROASTED VEGETABLES

HONEY ROASTED VEGETABLES

A great, one-pan side that can be prepped ahead, roasted and kept warm and ready to serve.  It’s hearty enough for a vegetarian dinner option, and so filled with root vegetable flavor, it’s can be the main veg side dish. The quantities are easily adjusted for dinner for two, or for a full house.  Lemon, honey and a garlicky dressing make a nice finish, or just crumble feta over the warm vegetables.

  • Potatoes—either small redskins, or larger, cut to bite size pieces
  • Butternut, or other winter squash—peeled and cut into 1”-2” pieces
  • Red onions, peeled and cut into large slices
  • Garlic cloves, uncut and unpeeled
  • Lemon—thinly sliced
  • Cooked beets—cut into wedges
  • Olive oil
  • Salt and pepper
  • Honey

Toss all the cut vegetables and the garlic, except the beets, with a little olive oil, a tblsp of honey, and salt and pepper.  Spread on a parchment paper- covered baking tray.  Roast in pre-heated 400’ oven for 20 minutes.  Toss vegetables, add lemon slices, and roast for another 20 minutes.  Add the pre-cooked beets to pan, drizzle with another tsp of olive oil and a tblsp of honey, toss and roast for 10 more minutes.  Remove pan from oven, remove garlic, then cover lightly to keep warm. 

Dressing:

Peel garlic and mash with fork.  Add sour cream or crème frâiche, a few drops of cider vinegar and salt and pepper.  Serve vegetables with bowl of dressing on the side—and maybe crumbled feta cheese over vegetables.

The Kitchen Hive

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