ROASTED VEGETABLES WITH BALSAMIC GLAZE
Provided by Trisha Yearwood
Categories side-dish
Time 1h10m
Yield 6 servings
Number Of Ingredients 17
Steps:
- For the roasted vegetables: Preheat the oven to 400 degrees F.
- In a large bowl, toss the onions, sweet potatoes, Brussels sprouts, butternut squash, carrots, fingerling potatoes and garlic with the oil, salt and pepper on a large jelly roll pan. Spread the vegetables in an even layer and roast, stirring once halfway through, until tender, 40 to 45 minutes. Remove the garlic from the skins before serving.
- For the glaze: Meanwhile, in a small saucepan, combine the vegetable broth, oil, vinegar, honey, mustard, lemon juice and some salt and pepper. Cook over low heat until the glaze is reduced by half, about 10 minutes. Serve over the vegetables or as a dipping sauce.
AMAZING ROAST VEG
Roasting your veg in a wood-fired oven gives them the most amazing, crispy, slightly chewy texture
Provided by Jamie Oliver
Categories Vegetables Recipes Vegetables Christmas Potato Vegetable sides
Time 1h15m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat the oven to 190°C/375°F/gas 5.
- Bring three pans of salted water to the boil. Peel the potatoes and carrots, and scrub the beets.
- Cut any large potatoes in half and leave any small ones whole. Place the potatoes in one of the pans and parboil for 5 to 10 minutes, or until half cooked. Drain the potatoes, then leave them to steam dry. Return the potatoes to the hot pan and shake it around to chuff up the edges.
- Repeat with the carrots and beets but do not shake them around after, leaving them to steam dry.
- Pick the rosemary leaves and scatter over the potatoes. Break up and scatter with half of the garlic cloves, unpeeled, a drizzle of olive oil, and a pinch of sea salt and black pepper, then place in a large roasting tray.
- Place the carrots and beets in the tray, keeping everything separate, then drizzle over a good lug of olive oil and season well with salt and pepper.
- Scatter over the remaining garlic cloves and roast all the veg in the hot oven for about 20 to 30 minutes, giving them a jiggle every so often, or until everything is crispy, golden and delicious - about 10 minutes before they're ready, drizzle the honey over the carrots and add a lug of balsamic to the beets, then return to the oven.
Nutrition Facts : Calories 253 calories, Fat 5.7 g fat, SaturatedFat 0.8 g saturated fat, Protein 6.2 g protein, Carbohydrate 46.9 g carbohydrate, Sugar 17.2 g sugar, Sodium 0.8 g salt, Fiber 6.9 g fibre
ROASTED ROOT VEGETABLES
Root veg is a must with Sunday lunch and Christmas dinner, and this easy recipe is low-fat, superhealthy and high in fibre to boot
Provided by Good Food team
Categories Dinner, Side dish
Time 1h15m
Number Of Ingredients 7
Steps:
- Heat oven to 200C/180C fan/gas 6. Toss all the veg with the oil and garlic in a large roasting tin, then roast for 40 mins until starting to soften and turn golden. Remove the tin from the oven, drizzle the veg with honey and return to the oven for 10-20 mins more until golden.
Nutrition Facts : Calories 133 calories, Fat 4 grams fat, Carbohydrate 21 grams carbohydrates, Sugar 14 grams sugar, Fiber 9 grams fiber, Protein 4 grams protein, Sodium 0.27 milligram of sodium
HONEY-ROASTED VEGETABLES
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
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
CAST IRON HONEY-SRIRACHA GLAZED CHICKEN WITH ROASTED ROOT VEGETABLES
I combined 3 recipes to create tender juicy chicken with an awesome honey-sriracha glaze. If you've always wanted to cook more stuff with turnips, give this a try. Aside from the delicious sauce, the most important part of this dish is using the high heat of cast iron to brown the chicken and vegetables before finishing in the oven.
Provided by Willpio
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 1h23m
Yield 8
Number Of Ingredients 18
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Pat chicken dry. Combine 1 tablespoon black pepper, garlic powder, paprika, cumin, and 1 teaspoon salt in a bowl. Rub the mixture on the chicken.
- Heat a cast iron skillet over high heat. Add peanut oil to the hot skillet and watch it carefully; when oil smokes, add chicken, skin-side down. Cook until browned, about 4 minutes each side. Transfer chicken to a plate; reserve drippings in the skillet.
- Melt butter in a small saucepan. Add honey, sriracha sauce, soy sauce, and lime juice. Add remaining black pepper and salt. Bring sauce to a boil; reduce heat and simmer until thickened, about 5 minutes.
- Return skillet with drippings to medium-high heat. Add potatoes, carrots, onion, turnip, and garlic. Cook and stir until browned, 5 to 7 minutes. Remove from heat. Add chicken on top of the vegetables, skin-side up. Coat with about a third of the sauce.
- Bake in the preheated oven for 10 minutes. Add wine to the skillet and coat chicken with another third of the sauce. Cook until an instant-read thermometer inserted into the meat near the bone reads 165 degrees F (74 degrees C) and vegetables are tender, about 20 minutes. Coat chicken with remaining sauce before serving.
Nutrition Facts : Calories 427.1 calories, Carbohydrate 40.6 g, Cholesterol 71.6 mg, Fat 20.5 g, Fiber 4.6 g, Protein 18.3 g, SaturatedFat 7.5 g, Sodium 908.2 mg, Sugar 15.3 g
HONEY-GLAZED ROASTED ROOT VEGETABLES
The secret to this sweet, slightly tangy dish is the touch of sherry vinegar in the glaze.
Categories make ahead Root Vegetables vegetarian recipes holiday recipes Thanksgiving recipes thanksgiving side dishes vegetable side dish recipes honey glazed roasted root vegetables
Time 1h30m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees. In a large bowl, toss root vegetables with oil, honey, and thyme and season with salt and pepper. Divide between 2 large, sturdy rimmed baking sheets. Cover with foil and roast 40 minutes, shifting pans once, until vegetables are tender. Remove foil and roast 10 minutes longer, until glazed. Return to bowl and stir in vinegar, then season with salt and pepper. Serve right away.
FESTIVE HONEY-GLAZED ROASTED ROOT VEGETABLES WITH SAFFRON
Roasted parsnips, carrots and pink shallots, glazed with saffron honey and sprinkled with cumin and celery seeds......sublime! These roasted root vegetables are undoubtedly very special, and they are so easy to roast as they require NO par-boiling beforehand. A simple glaze is made by adding saffron to melted honey, before sprinkling cumin and celery seeds over the top......slam them in the oven, and pour yourself a glass of wine! I make these nearly every Christmas and for other special events throughout the year. I have experimented with other vegetables, but have found that this simple combination works the best for optimum flavour and colour, so no need to over gild the lily! Sprinkle them with chopped lovage or parsley before serving. I have indicated amounts per person and not weights....please adjust the quantities to your own requirements.
Provided by French Tart
Categories Onions
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Pre-heat the oven to 200C/400F/Gas Mark 6.
- Take a large roasting tray, one that will take the vegetables in one layer, and add the olive oil to it, then heat the oil in the oven for about 5 minutes until very hot.
- Take the tray out and add the prepared vegetables immediately, tossing them around to get a good coating of oil, put them back in the oven and roast them for 30 minutes.
- Meanwhile, heat up the honey in a small saucepan or in the microwave and add the softened saffron threads or saffron powder - mix well.
- After 30 minutes, take the vegetables out and add the honey and saffron, pouring over the vegetables and turning them around to make sure that all have an even coating of the mixture.
- Sprinkle the cumin seeds, celery seeds, sea salt and black pepper to taste over the top and give them a quick mix again, before putting them back into the oven for a further 20 to 30 minutes, or until the vegetables are soft, glazed and tinged brown at the edges.
- Serve them in an attractive serving bowl and sprinkle with chopped lovage or parsley.
- I have allowed one of each vegetable per serving, this may be too generous - please adjust the quantities to suit what else you may be serving alongside these vegetables!
HONEY-ROASTED ROOT VEGETABLES
From Cooking Light, Dec. 2007. This recipe called for tupelo honey or any other medium colored "floral" honey, such as dandelion or orange blossom. In my little town there is honey in the bear bottles, so that's what I used! And this turned out wonderful. Sweet and caramelized! Next time I will add garlic and use even more shallots, they came out so sweet. When you halve the shallots, leave a bit on the blossom end so they stay in wedges; it all cooks up. YUM!
Provided by Chef PotPie
Categories Low Protein
Time 50m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 450°.
- Combine all ingredients except the cooking spray in a large bowl; toss to coat. Place vegetable mixture on a jelly-roll pan coated with cooking spray.
- Bake at 450° for 35 minutes or until vegetables are tender and begin to brown, stirring every 15 minutes.
Nutrition Facts : Calories 131.4, Fat 3.6, SaturatedFat 0.5, Sodium 200.4, Carbohydrate 25, Fiber 3.4, Sugar 13.3, Protein 1.5
CITRUS HONEY GLAZED VEGETABLES
A creative way to make tzimmes. Sweet root vegetables roast and caramelize in honey, orange blossom water, and zQest. Pareve, Rosh Hashanah.
Provided by Tori Avey
Categories Side Dish
Time 1h10m
Number Of Ingredients 9
Steps:
- Place racks in the upper third and lower third of the oven and preheat to 425 degrees F. Line two baking sheets with foil. Cut the vegetables into 1 1/2-inch chunks.
- In a small mixing bowl, whisk together the honey, olive oil, orange blossom water or orange juice, and grated orange zest.
- Place the cut vegetables into a large mixing bowl and toss them with the honey mixture till evenly coated.
- Spread the vegetables out evenly across the two cookie sheets, making sure to leave space between the vegetables. Don't overcrowd the pans. Sprinkle the vegetables lightly with salt and black pepper.Cover both sheets with another layer of foil. Place the sheets into the oven. Let the vegetables cook for 35 minutes. Halfway through cooking, uncover and stir the vegetables, recover, then switch the baking sheets on their racks.
- After 35 minutes, uncover the baking sheets and stir the vegetables again gently. Allow the vegetables to roast another 10-15 minutes till they are glazed and caramelized.
- Season with additional salt and pepper, if desired. Serve warm. These vegetables can be made ahead early in the day, then reheated in the oven or microwave just before serving.
Nutrition Facts : Calories 331 kcal, Carbohydrate 72 g, Protein 4 g, Fat 4 g, Sodium 122 mg, Fiber 11 g, Sugar 29 g, ServingSize 1 serving
HONEY AND BALSAMIC GLAZED ROASTED ROOT VEGETABLES
Perfectly glazed sweet root vegetables are served with a sprinkling of goat cheese for a delicious and easy side dish!
Provided by Pam Greer
Categories Side Dish
Time 1h
Number Of Ingredients 10
Steps:
- Preheat oven to 350. Line a baking sheet with parchment paper or aluminum foil.
- Place vegetables in a bowl and toss with the olive oil and salt and pepper to taste.
- Spread the vegetables out in a single layer and roast for 25 minutes.
- While vegetables are roasting, whisk together the honey and balsamic vinegar in a small bowl.
- Remove the vegetables from the oven, drizzle with the honey vinegar mixture and toss to coat. Return them to the oven and bake for 20 more minutes.
- Serve with the goat cheese sprinkled on top.
Nutrition Facts : Calories 390 kcal, Carbohydrate 47 g, Protein 8 g, Fat 20 g, SaturatedFat 6 g, Cholesterol 13 mg, Sodium 237 mg, Fiber 7 g, Sugar 33 g, ServingSize 1 serving
More about "honey glazed roasted root vegetables food"
HONEY-GLAZED ROASTED ROOT VEGETABLES RECIPE - FOOD & …
From foodandwine.com
5/5 Total Time 1 hr 30 minsServings 12
HONEY-GLAZED ROASTED VEGETABLES RECIPE | CDKITCHEN.COM
From cdkitchen.com
5/5 (5)Total Time 45 minsServings 4Calories 236 per serving
HONEY-ROASTED ROOT VEGETABLES | IGA RECIPES
From iga.net
HONEY-GLAZED ROASTED ROOT VEGETABLES RECIPE - RECIPES.NET
From recipes.net
Cuisine AmericanCategory RoastServings 12Total Time 1 hr 30 mins
- In a large bowl, toss root vegetables with oil, honey, and thyme and season with salt and pepper
CHICKEN WITH HONEY GARLIC ROASTED ROOT VEGETABLES | READY ...
From readyseteat.ca
Servings 4Total Time 50 minsEstimated Reading Time 1 min
- Preheat oven to 400˚F (200˚C). Toss together carrots, sweet potato, Brussels sprouts, 1/3 cup (75 mL) VH® Honey Garlic Sauce, 2 tbsp. (30 mL) oil, thyme and rosemary. Transfer to 13- x 9-inch (3 L) baking dish.
- Bake for 30 to 35 minutes or until chicken is cooked through and vegetables are tender. Serve with remaining VH® Honey Garlic Sauce.
HONEY AND THYME-GLAZED ROASTED ROOT VEGETABLES | RECIPES ...
From weightwatchers.com
Servings 6Total Time 55 mins
- In a large bowl, combine vegetables with oil and salt; toss to coat and spread evenly across prepared pans. Roast until browned and crispy, stirring vegetables and rotating pans in oven halfway through cooking, about 40 minutes.
- Spoon vegetables into a serving bowl; toss with honey and thyme. Yields about 3/4 cup per serving.
ROASTED ROOT VEGETABLES - PASS ME SOME TASTY
From passmesometasty.com
5/5 (2)Total Time 50 minsCategory Side DishCalories 246 per serving
- the vegetables on a large baking sheet lined with parchment paper and drizzle with the honey glaze.
HONEY-ROASTED ROOT VEGETABLES RECIPE | MYRECIPES
From myrecipes.com
5/5 (24)Calories 118 per servingServings 8
- Combine all ingredients except the cooking spray in a large bowl; toss to coat. Place vegetable mixture on a jelly-roll pan coated with cooking spray. Bake at 450° for 35 minutes or until vegetables are tender and begin to brown, stirring every 15 minutes.
HONEY-ROASTED ROOT VEGETABLE SALAD RECIPE - FOOD & …
From foodandwine.com
5/5 (583)Total Time 1 hrServings 4
- Preheat the oven to 400°. Tightly wrap the beets in a double layer of aluminum foil and roast them on the bottom shelf of the oven for 1 1/2 hours, or until they are tender when pierced with the tip of a knife. When the beets are cool enough to handle, peel and cut them into 1-inch pieces.
- Meanwhile, divide the carrots, parsnips and turnips between 2 large rimmed baking sheets. Toss the vegetables in each pan with 1 tablespoon of the vegetable oil. Arrange the onion wedges on the baking sheets, keeping them intact. Brush the onion wedges all over with the remaining 1 tablespoon of vegetable oil. Generously season the vegetables with salt and pepper. Roast the vegetables for 40 minutes. Brush the vegetables with the warm honey and sprinkle with the sage. Continue to roast the vegetables for 25 minutes longer, or until they are tender and glazed. Loosen the vegetables with a spatula and let them cool to room temperature in the pans.
- In a small bowl, mix the goat cheese with the herbs and olive oil and season with salt and pepper.
- In a small bowl, combine the olive oil with the vinegar, garlic and herbs; season with salt and pepper. In a large bowl, toss the arugula with 1 tablespoon of the vinaigrette and arrange on plates. Add the roasted vegetables to the bowl and toss with the remaining vinaigrette. Top the arugula with the vegetables, dot each plate with small spoonfuls of the herbed goat cheese and serve.
ROASTED VEGETABLES WITH GARLIC-GINGER GLAZE - THE ROASTED ROOT
From theroastedroot.net
4.6/5 (8)Total Time 1 hrCategory Side DishCalories 347 per serving
- Spread the chopped vegetables over two large baking sheets (or use one large casserole dish if you don't have two baking sheets). Note: you can leave the carrots whole, or chop them.
- Drizzle vegetables with olive oil and sprinkle with Herbs de Provence (or Italian seasoning), chili powder, garlic powder, and sea salt. Use your hands to toss the vegetables until everything is well-coated.
- Roast the vegetables in the preheated oven for 40 minutes, turning once, or until they are cooked through and golden-brown.
ROASTED ROOT VEGETABLES - DELICIOUS MEETS HEALTHY
From deliciousmeetshealthy.com
Ratings 9Total Time 50 minsCategory Side DishCalories 269 per serving
- Preheat the oven to 400 F. Mix the chopped vegetables, the spices and the olive oil in a large mixing bowl.
- Spread the seasoned vegetables in a single layer on 2 large foil-lined baking sheets. Bake in a preheated at 400 F oven for about 35 minutes, or until the vegetables are tender.
- Mix the honey vinaigrette ingredients in a small bowl, and pour over the roasted vegetables just before serving. Add some dried cranberries and chopped fresh parsley on top.
HONEY AND SHERRY GLAZED ROAST VEGETABLES THREE WAYS - FUSS ...
From fussfreeflavours.com
4.7/5 (7)Total Time 1 hrCategory Side DishCalories 257 per serving
- Place carrots, parsnips, potatoes, and garlic on a piece of baking parchment in a roasting pan, and coat with the oil and sherry mixture. Then add the fennel and onion wedges, taking care that they don’t fall apart.
- Add the beetroot to one corner of the roasting pan, so as not to discolour all the other vegetables.
HONEY AND THYME-GLAZED ROASTED ROOT VEGETABLES | HEALTHY ...
From weightwatchers.com
Cuisine American,CanadianCategory AppetizersServings 6Total Time 55 mins
- In a large bowl, combine vegetables with oil and salt; toss to coat and spread evenly across prepared pans. Roast until browned and crispy, stirring vegetables and rotating pans in oven halfway through cooking, about 40 minutes.
- Spoon vegetables into a serving bowl; toss with honey and thyme. Yields about 3/4 cup per serving.
ROASTED ROOT VEGETABLES WITH MAPLE GLAZE RECIPE
From myrecipes.com
4.5/5 (4)Calories 150 per servingServings 4
- Combine first 6 ingredients in a 13 x 9–inch baking dish coated with cooking spray, tossing well to coat. Bake at 450° for 10 minutes. Stir in syrup. Bake an additional 20 minutes or until tender and golden, stirring after 10 minutes.
ROASTED ROOT VEGETABLES WITH SPICED HONEY GLAZE – ROLLING ...
From rollingharvest.org
Category Side DishTotal Time 1 hr 30 mins
ROASTED ROOT VEGETABLES WITH HONEY GLAZE - CUESA
From cuesa.org
Estimated Reading Time 1 min
FOOD & WINE'S HONEY GLAZED ROASTED ROOT VEGETABLES ...
From everydaycookingadventures.com
Estimated Reading Time 1 min
SPICED HONEY GLAZED ROASTED ROOT VEGETABLES RECIPE
From hormonesbalance.com
Reviews 3Category SidesServings 4-6Estimated Reading Time 2 mins
ROASTED HONEY-GLAZED ROOT VEGETABLES | WEGMANS
From shop.wegmans.com
4.8/5 (19)Category VegetarianServings 4Total Time 50 mins
15+ HONEY-GLAZED VEGETABLES RECIPES - EATINGWELL
From eatingwell.com
Author Eatingwell
HONEY-ROASTED ROOT VEGETABLES - COOKSTR.COM
From cookstr.com
Category VegetablesEstimated Reading Time 2 mins
HONEY-GLAZED ROASTED ROOT VEGETABLES - HONEY CREEK KITCHEN
From honeycreekkitchen.com
Estimated Reading Time 1 min
TWITTER - ROWSE
From rowsehoney.co.uk
Servings 4Estimated Reading Time 50 secsCategory MainsTotal Time 1 hr
EASY HONEY ROASTED VEGETABLES - LOST IN FOOD
From lostinfood.co.uk
Cuisine BritishCategory Canape, Starter, Side, Side DishServings 4Calories 280 per serving
ROASTED ROOT VEGETABLES WITH HONEY, ROSEMARY AND SAGE
From offthelinecooking.com
Cuisine SidesCategory SidesServings 6Total Time 50 mins
HONEY GLAZED ROASTED ROOT VEGETABLES - GOOD MAGAZINE
From goodmagazine.co.nz
HONEY ROASTED VEGETABLES RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
HONEY AND THYME ROASTED ROOT VEGETABLES - MY LAVENDER BLUES
From mylavenderblues.com
HONEY-GLAZED ROASTED VEGETABLES RECIPE - FOOD NEWS
From foodnewsnews.com
HONEY-GLAZED ROASTED ROOT VEGETABLES
From bigoven.com
SHEET PAN ROASTED VEGETABLES WITH MAPLE GLAZE RECIPE ...
From runamokmaple.com
FESTIVE HONEY GLAZED ROASTED ROOT VEGETABLES WITH SAFFRON ...
From tfrecipes.com
ROASTED ROOT VEGETABLES WITH HONEY AND HERB GLAZE
From honey.com
ROASTED GLAZED CARROTS - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
ROASTED HONEY-GLAZED ROOT VEGETABLES RECIPE - FOOD NEWS
From foodnewsnews.com
HONEY-GLAZED ROASTED ROOT VEGETABLES – DINNER WITH AURA
From dinnerwithaura.wordpress.com
HONEY GLAZED ROASTED ROOT VEGETABLES RECIPES
From tfrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love