Best Honey Roasted Fall Vegetables Recipes

Honey-Roasted Vegetable Salad image

Provided by Donna Hay

Yield 4 servings

Number Of Ingredients 11

750g (1 lb 10 oz) pumpkin (you can choose which type)
1 small head cauliflower (600g)
1 bunch baby heirloom carrots (400g)
2 tablespoons extra virgin olive oil
1 tablespoon honey (to sweeten the deal!)
1 teaspoon ground cumin
Sea salt and cracked black pepper, to taste
4 cups (100g) baby spinach leaves
1 cup mint leaves (optional)
1/2 cup (140g) natural Greek-style yogurt
1 tablespoon lemon juice

Steps:

Preheat oven to 200°C (400°F). Line a large roasting pan with non-stick baking paper.
Using a sharp knife (and a grown-up to help you), carefully peel and chop the pumpkin into 2cm pieces, discarding the seeds. Trim and cut the cauliflower into florets (halving any large ones). Trim and gently scrub the carrots.
Place the vegetables in the prepared pan and drizzle with the oil and honey. Sprinkle with the cumin, salt and pepper and toss to combine, using tongs. Roast for 25-30 minutes or until the vegies are tender and golden. With oven gloves on, remove the pan from the oven. Add the spinach and mint and toss through the warm vegetables, using tongs. You can transfer everything to a salad bowl now, if you like.
Place the yogurt, lemon juice, salt and pepper in a small bowl. Mix with a spoon and drizzle over the salad to serve.

Honey Roasted Fall Vegetables image

Provided by Carol Matthias @cmatthias

Categories Vegetables

Number Of Ingredients 5

6 cup(s) root vegetables (such as rutabaga, parsnip, carrot, turnip or sweet potato)
3 - shallots
1/4 cup(s) honey
2 tablespoon(s) olive oil
1/2 teaspoon(s) salt

Steps:

Preheat oven to 450 degrees.
Oil a large cookie sheet (with edges). Recommend lining pan with aluminum foil for easy cleanup.
Peel and coarsely chop root vegetables. Peel and halve the shallot.
Combine vegetables, honey, olive oil and salt in pan and toss to coat.
Roast at 450 degrees for 30-40 minutes or until vegetables are tender when pierced with a fork. Stir every 15 minutes to keep roasting uniform. A little browning of the vegetables brings out the sweetness.

Honey-Roasted Vegetables image

Provided by Martha Stewart

Time 1h10m

Number Of Ingredients 8

2 medium sweet potatoes (1 pound total), peeled, halved, and cut into 1/2-inch pieces
4 medium carrots, cut into 1/2-inch pieces
2 medium parsnips, peeled and cut into 1/2-inch pieces
1/2 cup walnut halves
1/4 cup honey
2 tablespoons extra-virgin olive oil
Coarse salt and ground pepper
3 to 5 sprigs thyme

Steps:

Preheat oven to 375 degrees. In a 3-quart baking dish, toss together sweet potatoes, carrots, parsnips, walnuts, honey, and oil; season with salt and pepper. Top with thyme sprigs and roast until vegetables are browned at edges and tender when pierced with a knife, about 1 hour.

Nutrition Facts : Calories 372 g, Fat 15 g, Fiber 8 g, Protein 5 g

Honey-Rosemary Roasted Winter Vegetables image

Provided by La Dilettante

Categories Vegetable

Time 35m

Yield 6 , 6 serving(s)

Number Of Ingredients 7

1 large sweet potato, peeled and cut into 1-inch cubes
4 small fresh parsnips, peeled and sliced into 3/4-inch rounds
1 head broccoli, separated into florets
2 tablespoons olive oil
3 large sprigs fresh rosemary
1 tablespoon honey
sea salt and freshly-ground pepper

Steps:

Put vegetables into ovenproof baking dish, large enough to allow one layer. Pour olive oil and honey over the vegetables, and toss well. Snip as much of the rosemary off the stems as you can, and tuck the stems among the vegetables. Season well with salt and pepper.
Roast at 375 until potatoes and parsnips are tender, and broccoli begins to caramelize, about 25 minutes.