Roasted Spring Veggies with Honey-Herb Glaze
📌Servings:
⏳Prep Time:
⏰Cook Time:
🍽️Type:
6 SERVINGS
15 MINUTES
30 MINUTES
SIDE DISH
👌🏻Perfect For:
Gluten-Free, Dairy-Free, Vegetarian, Paleo, healthy side dish, seasonal vegetables
📝Description:
This colorful, crowd-pleasing side is a perfect celebration of spring. Tender-crisp vegetables are roasted to bring out their natural sweetness and then tossed in a warm glaze of Fingerlakes honey and dried herbs. It's simple, wholesome, and a beautiful nod to the season of new life.
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🍯Ingredients
1 cup baby carrots
1 cup asparagus spears, trimmed
1 cup halved Brussels sprouts
1 red onion, sliced into wedges
2 tbsp olive oil
1 tsp dried rosemary
Salt and pepper to taste
🥣Directions
Preheat oven to 425°F.
Toss vegetables with olive oil, salt, pepper, and herbs. Spread on a parchment-lined baking sheet.
Roast for 25–30 minutes, stirring halfway, until edges are golden and vegetables are fork-tender.
In the final 5 minutes, drizzle with honey and gently toss. Serve warm.
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*Nutritional information is provided as a courtesy and the nutrition facts are an estimate based upon servings. Exact information will depend upon the brands of ingredients and precise measurements used.
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REVIEWS
Roasted Spring Veggies with Honey-Herb Glaze
No Reviews Yet.
We'd love to hear your thoughts if you make it.
Deb
My friends and I absolutely love this jalapeño honey peach jam. It has just enough kick with the jalapeños. Delicious on bread or crackers!
Deb
These spices made an excellent bread dip.We loved it!
Diane
This was delicious!! Thanks for the recipe
