Roasted Spring Veggies with Honey-Herb Glaze
📌Servings:
6 SERVINGS
⏳Prep Time:
15 MINUTES
⏰Cook Time:
30 MINUTES
🍽️Type:
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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Roasted Spring Veggies with Honey-Herb Glaze
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