Enjoy roasted carrots and other root vegetables with our bakery honey!
YIELD: Makes 6 to 8 servings
INGREDIENTS
- 2 T - Weeks bakery honey
- 1 T - butter, melted
- 1 T - extra virgin olive oil
- 1 lb. - small red potatoes, quartered
- 1 lb. - carrots, cut into 3/4-inch pieces. Halve thick pieces.
- 1/2 lb. - red beets (about 3 medium), peeled and quartered
- 1/2 cup - sweet onion, sliced
- 1/4 - shallot, sliced lengthwise
- 2 tsp. - fresh thyme, or 1 tsp. dried
- 1 tsp. - dried oregano
- 1 tsp. - salt
- 1 tsp. - ground pepper
DIRECTIONS
- Preheat oven to 450°F.
- Line a large rimmed sheet pan with parchment paper. Set aside.
- In a small bowl, whisk honey, butter and oil together. Set aside.
- In a large bowl, toss potatoes, carrots, beets, onion and shallot with honey mixture. Add thyme, oregano, salt and pepper to bowl and mix to combine.
- Arrange vegetables on prepared sheet pan and roast for 35-40 minutes, stirring once, until tender and lightly browned.
SOURCE: HONEY.COM
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