Easy Honey Roasted Vegetables

Our easy honey roasted vegetables are quick to prepare. A great tasting selection of roasted root vegetables cooked to perfection and glazed with runny honey.

When it comes to great tasting sides you cannot beat our easy honey roasted vegetables. These crispy roasted vegetables are simple to prepare, just toss in some olive oil and place them in the oven.

Roasting vegetables really helps bring out their flavour and for an added touch of sweetness we add a drizzle of runny honey toward the end of the cook.

Our honey glazed vegetables are fork tender in the middle, make the perfect vegetable side. We all need to be eating a rainbow of vegetables and our easy honey roasted vegetables are not only a colourful addition to the dinner table, but a healthy one too.

When we think about roasting vegetables we tend to think about summer vegetables like sweet peppers, aubergine and courgette. However, roasting really elevates the flavour of the humble root vegetables and is easily my favourite way to serve root vegetables.

If you want to bulk out the vegetables, then you can also add potatoes to the roasting dish – just cut them to a similar size as they rest of your veggies so that they all cook evenly at the same time. However, I often find when I serve these that there is so much taste and variety I can leave the carbs off and serve this as low carb alternative to potatoes.

Why you’ll love this recipe:

• With a rainbow of colours these tasty oven roasted vegetables are a great way to reach your 5-a-day.
• Feeding a crowd no problem, this recipe is easily doubled up depending on numbers.
• Our roasted roof vegetables are suitable for vegetarian, dairy-free, nut free and gluten free diets.
• This is a great low carb recipe.

What are the benefits of roasting vegetables?

1. The main benefit of roasting vegetables is the flavour. Roasting vegetables really intensifies the flavour and also gives our veggies a bit of texture as they catch a little around the edges and caramelise in the oven.
2. Roasting vegetables is a really convenient way of cooking. Prepare the vegetables then pop them on a tray with some herbs, olive oil and some seasoning and that it about it. The oven does all the hard work.
3. You don’t have to stand and watch the vegetables cook, you can get on with something else while they roast away in the oven.
4. Everything cooks at once in the one tray, which cuts down on the washing up.
5. Roasting vegetables also has the benefit of keeping all the flavour and goodness in the vegetables and it doesn’t escape out into the water in the same way boiling vegetables does.

Are roasted vegetables healthier?

Whatever way you look at it, vegetables are healthy and we should be eating at least 5-a-day for a healthy diet. They are full of fiber, rich in vitamins and minerals, low in calories and they leave you feeling fuller for longer. Yes, these vegetables contain some olive oil and are finished in a little runny honey. But eaten in moderation they are healthy.

How to roast vegetables in the oven:

• Preheat the oven to 200CFan/180C.
• Prepare the vegetables and place onto a non stick oven proof tray.

• Drizzle over the olive oil and season with salt and black pepper. Give everything a good toss to ensure the vegetables are evenly coated in the sauce.
• Place the tray into the oven and roast for 30 minutes, giving the tray a bit of a shake every 10 minutes to stop the vegetables from sticking to the tray, ensuring the vegetables become golden and crispy, but soft on the inside.

• Remove the tray from the oven, drizzle over the honey and return the tray to the oven for a further 10 minutes. Keep an eye on the vegetables are you don’t want the honey burning. Serve immediately while hot.

Easy honey roasted vegetables – ingredients & substitutions:

• Vegetables: I have used a combination of carrots, parsnips, beetroot, butternut squash and red onion in this roasted root vegetables dish. Feel free to substitute for any other veggies you and your family enjoy eating for example potatoes; sweet potato; swede; small turnips.
• Break up 1/2 bulb garlic into individual cloves but leave the skin on. Garlic burns really easily so leaving the skin on gives it protection in the hot oven. Then once the veggies have been served, it’s just a simple case of popping the garlic out of its skin on your plate.
• Fresh thyme flavours the roasted root vegetables, but you could also add rosemary; parsley or sage, depending on what you are serving them with.
• Olive oil is used to roast the vegetables you could also use rapeseed or sunflower oil.
• Runny honey is added to the veggies for the last 10 minutes of cooking, any longer and you risk the honey burning. Honey can be replaced with maple syrup or agave syrup if you prefer.
• Spices: can also be added to the vegetables while they are roasting you could flavour the root vegetables with fennel seeds; cumin seeds; nutmeg; anise; cardamon; cinnamon

Best vegetables to roast?

Most vegetables can be roasted in the oven. During the summer months I want roasted vine tomatoes, asparagus or a mix of sweet peppers and courgettes. However, over the winter months my thoughts turn to roasted root vegetables like the recipe featured here.

Whatever the time of year, roasting vegetables is a quick and easy way of cooking. Use the veggies you enjoy eating or those that need using up in your fridge – as that often drives what I’m cooking. Here are some ideas to get you started:

• Potatoes
• Sweet potatoes
• Carrots
• Parsnips
• Cauliflower
• Broccoli
• Pumpkin and squash
• Bell Peppers
• Courgettes
• Tomatoes
• Asparagus
• Green beans
• Red, white or yellow onion
• Brussels sprouts
• Celeriac
• Swedes or turnips

How to serve honey glazed vegetables?

Roasted root vegetables are great served with any number of main dishes. Try them with a Roasted Turkey Crown or our Slow Roasted Pork Belly. Also delicious with warming winter stews like our Slow Cooked Beef Cheek Braised in Red Wine.

However, given the intense flavour that you gain from roasting vegetables, they make a great addition to pasta sauces, soups and rice dishes.

Can roasted root vegetables be made ahead?

This is one of those dishes that is best made fresh and served

However, leftover roasted vegetables can be stored in the fridge for 1-2 days and heated up gently in the oven. Alternatively saute the vegetables along with any leftover Crispy Roast Potatoes for a great tasting hash, even better when topped off with a fried egg.

Useful hints and tips:

1. Always use a sharp knife when cutting any vegetables. A sharp knife makes it a lot easier to cut through some of the harder root vegetables, making it a lot easier to cut the vegetables into similar sized pieces.
2. Cut the vegetables into even sized pieces as this means they will cook at roughly the same time. You don’t want overcooked pieces of vegetables and some that are still rock hard.
3. This recipe is easily multiplied and can be doubled or trebled depending on the numbers you are serving.
4. If cooking for a crowd use 2 roasting trays to ensure that the vegetables are in a single layer and not piled up in the tray. You want the vegetables to roast and not steam in the oven.
5. Season the vegetables as proper seasoning while the vegetables are roasting makes all the difference to the finished dish.
6. This is a Vegetarian side dish, but if serving to Vegan diners swap the honey for maple syrup at the end of the cook.
7. Allergy advice: gluten free, dairy free, egg free, soya free and nut free. For comprehensive and detailed allergy advice go to Allergy UK.

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Additional recipe suggestions:

If you like this recipe then try some of our other great tasting side dishes:

• Roasted Honey Glazed Carrots with Cumin
• Roasted Brussels Sprouts with Bacon & Chestnuts
• Oven Roasted Pumpkin with Maple Syrup
• Creamed Brussels Sprouts
• Savoy Cabbage with Bacon & Cider
• Spiced Red Cabbage
• Easy Oven Roasted Asparagus
• Quick Roasted Tomatoes with Balsamic Vinegar

For all my favourite vegetable recipes in one place, check our my 12 Best Vegetable Side Dishes post.

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