Roasted Spring Veggies with Honey-Herb Glaze
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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📌 Servings
6 SERVINGS
⏳ Prep Time:
15 MINUTES
⏰ Cook Time:
30 MINUTES
🛍️ Our Product:
HERBS
🍽️ Type:
SIDE DISH
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.
REVIEWS
No Reviews Yet.
We'd love to hear your thoughts if you make it.
stac
awesome!
Deb
I and my friends 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!