Our easy honey roasted vegetables are quick to prepare. A great tasting selection of root vegetables cooked to perfection, we show you how to roast vegetables in the oven.
1butternut squash(peeled and cut into 2.5cm/1" cubes)
1red onion(peeled and sliced)
½bulbgarlic(break into close & leave skin on)
3sprigsfresh thyme
2tbspolive oil
salt & pepper
2tbsprunny honey
Instructions
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. Serve immediately while hot.
Notes
This recipe is easily multiplied and can be doubled or trebled depending on the numbers you are serving. However, 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.
Nutrition Facts
Easy Honey Roasted Vegetables
Amount Per Serving
Calories 280Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 1g6%
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Sodium 70mg3%
Potassium 1232mg35%
Carbohydrates 54g18%
Fiber 10g42%
Sugar 22g24%
Protein 4g8%
Vitamin A 25076IU502%
Vitamin C 60mg73%
Calcium 145mg15%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
• Please note that the nutrition information provided above is approximate and meant as a guideline only •
Course : Canape, Starter, Side, Side Dish
Cuisine : British
Keyword : easy roasted vegetables, how to roast vegetables in the oven, oven roasted vegetables, roasted root vegetables