Honey Roasted Fall Vegetables Recipes

HONEY-ROASTED VEGETABLES

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.

ROASTED FALL VEGETABLES

Steps:

• Toss 2 sliced portobello mushroom caps (gills scraped out), 2 chopped peeled sweet potatoes, 3 tablespoons olive oil, 4 quartered shallots, 2 smashed garlic cloves and 2 teaspoons fresh thyme; season with salt and pepper. Spread on a baking sheet and roast at 400 degrees F, stirring once or twice, until browned, 30 minutes. Toss with 2 tablespoons parsley and more olive oil.

ROASTED AUTUMN ROOT VEGETABLES

Steps:

• Preheat an oven to 450 degrees F (230 degrees C).
• Spray a baking sheet with cooking spray.
• Toss beets, potatoes, parsnips, turnips, and rutabaga with olive oil, salt, and pepper in a large bowl.
• Spread seasoned vegetables over prepared baking dish.
• Roast vegetables in the preheated oven until beets are easily pierced with a fork, about 40 minutes.
• Stir vegetable broth, balsamic vinegar, and Italian seasoning together in a small bowl.
• Pour broth mixture over vegetables and continue roasting until liquid has evaporated, about 10 minutes more.
• Transfer roasted vegetables to a bowl and toss with goat cheese.

BALSAMIC-HONEY ROASTED ROOT VEGETABLES

Steps:

• Preheat oven to 375 degrees.
• Cut the bottom 1/4 inch of each garlic clove off but do not peel cloves.
• Toss ingredients in a deep baking dish.
• Roast, uncovered, for approximately 30 minutes or until all vegetables are soft throughout.
• Toss vegetables and turn heat up to 400 degrees. Roast until vegetables are browned and caramelized (15-20 minutes).
• Serve hot or at room temperature.

SLOW ROASTED FALL VEGETABLES

Steps:

• Preheat the oven to 325 degrees. Peel the parsnips, carrots, celery root and potatoes and cut them into one-inch cubes. Slice the celery and onion. Leave the garlic cloves whole in their skins.
• Put the vegetables in one layer in one or two large baking dishes and toss them in the oil so they are thoroughly coated. Sprinkle them with rosemary, thyme, salt and pepper.
• Bake the vegetables for an hour and a half (turning them from time to time so they brown on all sides). Do not let them get too dark or they will develop a bitter taste. Put the vegetables on a serving platter, correct seasoning and garnish with rosemary sprigs.

HONEY-ROASTED VEGETABLE SALAD

Steps:

• Preheat oven to 200°C (400°F). Line a large roasting pan with non-stick baking paper.
• Using a sharp knife (and a grown-up to help you), carefully peel and chop the pumpkin into 2cm pieces, discarding the seeds. Trim and cut the cauliflower into florets (halving any large ones). Trim and gently scrub the carrots.
• Place the vegetables in the prepared pan and drizzle with the oil and honey. Sprinkle with the cumin, salt and pepper and toss to combine, using tongs. Roast for 25-30 minutes or until the vegies are tender and golden. With oven gloves on, remove the pan from the oven. Add the spinach and mint and toss through the warm vegetables, using tongs. You can transfer everything to a salad bowl now, if you like.
• Place the yogurt, lemon juice, salt and pepper in a small bowl. Mix with a spoon and drizzle over the salad to serve.

ROASTED FALL VEGETABLES

Steps:

• In a large bowl, combine the first five ingredients. In a small bowl, combine the remaining ingredients. Pour over vegetables; toss to coat., Transfer to two greased 15x10x1-in. baking pans. Bake, uncovered, at 425° for 40-50 minutes or until tender, stirring occasionally.

ROASTED FALL VEGETABLES

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Place the beets and turnip in a 9x9 inch baking dish. Cut an X in the root end of the onions and place them in the dish. Drizzle the olive oil over the vegetables and add the rosemary and salt. Stir to coat the vegetables with oil.
• Bake in preheated oven for 1 hour, or until the vegetables are golden brown and tender. Serve hot.