Best Pepper Honey Roasted Roots Recipes

PEPPER & HONEY-ROASTED ROOTS

Pepper & honey-roasted roots image

The perfect warming veggie dish for any roast dinner

Provided by Good Food team

Time 1h5m

Number Of Ingredients 6

Ingredients

3 tbsp olive oil
5 medium carrots, peeled and cut into long slices
1 large celeriac, peeled and cut into chunks
5 parsnips, peeled and cut into long sticks
2 tbsp clear honey
2 tsp black peppercorn, roughly cracked

Steps:

Heat oven to 220C/fan 200C/gas 7. Heat oil in a roasting tin on top of the stove, then throw in the vegetables and fry for 5-8 mins until they begin to brown. Place the tray in the oven for 40-50 mins, shaking pan occasionally until golden brown and soft.
Stir the honey, pepper and a sprinkling of salt into the vegetables, then return to the oven for 5 mins to warm the honey through.

Nutrition Facts : Calories 129 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 3 grams sugar, Fiber 7 grams fiber, Protein 3 grams protein, Sodium 1.19 milligram of sodium

HONEY-ROASTED VEGETABLES

Honey-Roasted Vegetables image

Honey glazes this simple side dish of roasted sweet potatoes, carrots, and parsnips with sweetness and sheen. Walnut halves and thyme sprigs roast along with the vegetables for additional fall flavor.

Provided by Martha Stewart

Categories Food & Cooking Healthy Recipes Gluten-Free Recipes

Time 1h10m

Number Of Ingredients 8

Ingredients

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

ROASTED BELL PEPPERS WITH HONEY AND ALMONDS

Roasted Bell Peppers With Honey and Almonds image

Make and share this Roasted Bell Peppers With Honey and Almonds recipe from Food.com.

Provided by Rita1652

Categories Peppers

Time 30m

Yield 6 serving(s)

Number Of Ingredients 7

Ingredients

8 red bell peppers, quarted and deseeded
1/4 cup olive oil
4 garlic cloves, sliced
1 ounce almonds, slices
1/4 cup honey
1/4 cup sherry wine vinegar
1/4 cup fresh parsley, chopped

Steps:

Preheat broiler to high.
Place peppers skin side up in a single layer and broil for 5-10 minutes till charred.
remove to a paper bag to steam and cool.
When cool enough remove skin and discard.
Slice int bite size pieces.
In a large hot pan heat oil and add garlic for about 3 minutes add almond for 1 minute add honey and vinegar mixing in, Pour over peppers and garnish with parsley saeson with salt and pepper.
Serve room temperature.

Nutrition Facts : Calories 197.5, Fat 12.2, SaturatedFat 1.5, Sodium 22.6, Carbohydrate 23, Fiber 3.9, Sugar 18.6, Protein 2.9