Honey Glazed Roasted Vegetables

Honey Glazed vegetables are super easy to make and really delicious - you can have them with meat or cuscus, rice or other grains. I especially like this recipe as I usually don’t use celeriac and parsnip as I don’t like them that much but roasted with the honey glaze they are really good and absolutely healthy.

We used baby carrots but you can also use normal carrots finely cut. The great thing about this recipe is that you can really mix and match the vegetables you want. You could also do broccoli, cauliflower, broccolini etc.

This is also a great recipe for Thanksgiving or for another occasion where you are looking for good side dishes.

Prep Time: 20 Minutes

Cook Time: 1 Hour 30 Minutes

Ingredients for 4 portions:

• Baby Carrots - 200 g

• Celeriac - 200 g

• Beets - 200 g

• Parsnip - 200 g

• Radish - 7

• Red Onions - 2

• Olive Oil - 6 Tbs

• Liquid Honey - 3 Tbs

• Thyme - a bunch

• Salt & Pepper

• Sherry Vinegar - 2 Tbs

Preparation:

1. Start the preparation by pre-heating the oven to 220C°.

2. Wash and cut all your vegetables the way you want them (you can cut the carrots lengthways or in cubes)

3. Take a bowl and mix together the cut vegetables. the honey, the oil, the thyme and season well with salt and pepper.

4. Mix well and place the vegetables on a baking sheet, make sure the vegetables have enough space and are not on top of each other. Cover the baking sheet with foil (this is a special tip as it really makes them more delicious) and bake for 40 minutes.

5. When the 40 minutes are done remove the foil and roast for 10 more minutes.

6. Take the vegetables out of the oven, put them in a bowl, add the vinegar and serve :) Add salt and pepper if you feel like it’s needed.