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
