Honey Glazed Roasted Vegetables
Yesterday I got these amazing vegetables at the Farmer’s Market.
They are grown locally, incredibly fresh, and I’m surprised there were any left this morning.I love snacking on raw veggies!
But I wanted to make something with them too.
A soup? A stir fry? A casserole?
At the market, I also picked up some real good winnie-the-pooh approved honey.
I wanted to use that too! Could all my yummy finds be incorporated into one
extraordinary dish?
I decided on a simple but positively delicious way to prepare roasted vegetables.
This method really keeps the integrity of each vegetable’s flavour while drawing out
the sweetness of the summer sun that helped them grow.
It’s all in the perfect glaze.
A little bit of balsamic vinegar, honey, and herbs go a long way.
While I was preparing this mixture, a thunderstorm rolled in and darkened the sky.
Bolts of electric lightening landed over the Ottawa River and my Little One
was full of mischievous energy.
I wasn’t sure if all my natural light was gone
to take photographs of the preparation. But only 10 minutes
after the downpour, the sun started to peek through and not long after,
the sky was clear again.
I was able to snap some photos after all. Look at that honey glaze covering these colourful beauties
and off they go, into the oven for some grilling!
Let’s just say we’re stuffed.
Time for a nap!
Honey Glazed Roasted Vegetables
Serves 4
1 pint of cherry tomatoes
1 pint of small zucchinis and baby squash
1 pint of green beans
Half a red onion, thickly sliced
4 garlic cloves
2 tsp of herbes de provence
1/4 cup of honey
1/4 cup of balsamic vinegar
salt & pepper
1 Tbsp of olive oil for greasing
In a large bowl, add honey, balsamic vinegar, and herbs. Mix together.
Add in the vegetables, coating them well with the glaze. For this step, you can use a
paint brush if you would like. The important thing is to make sure the veggies
are well covered in the honey-glaze.
Transfer the vegetables into a greased oven roasting pan.
Sprinkle with salt and pepper. Bake uncovered for 40 minutes at 400F.
Broil for 5 minutes and voila! Serve over quinoa or rice. Enjoy!
Emily Smith is the Editor of The Best of This Life who has been writing in the lifestyle niche and creating delicious recipes for over 10 years. Her work has been featured on BRIT + CO, Today's Parent, Chatelaine, Huffington Post, The Pioneer Woman, and Food Bloggers of Canada. She writes about family, food, entertaining, home decor, wellness, travel and a litany of other topics. She loves sharing her three core values - love life, live well, share the beauty - and encourages her readers to enjoy the best of their lives every day. She lives in Ottawa with her loving husband, two darling children, and dreams of one day owning a puppy.
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You make me wanna cook with your pics and recipes – and THAT is not a natural feeling for me (usually I just want to eat and let my hubby do the cooking, haha)! 🙂
What a marvelous mishmash that honey and those tasty looking vegetables; terribly delicious too I can imagine. Well done.
Oh, I’ve always done them on the stove top instead of the oven, this seams way easier! (And I gotta try that glaze!)xx
Yummy! Must really try this! Veggies AND honey, can´t go wrong!!!
xx Marie
Wow. Amazing dish – this really does look easy as pie to make but so delicious and healthy. I love honey!!!
Thanks my dear readers 🙂 This really is a favorite of mine…yum!
I hope you’ll try it and love it too!
Tina, you made me laugh! Your hubby must be one sweet cook – I saw that post about that blueberry torte he made…mmmm.
xo Emily
Hi
Saw this recipe on Blogher and cheked out your blog.
awesome idea mixing honey on vegetables. I’m gonna try it.
thanks.