Honey Roasted Vegetables With Macadamia Nuts Recipes
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
HONEY ROASTED VEGETABLES WITH MACADAMIA NUTS
I like to use multicolored heirloom carrots in this when they are available. But common orange carrots work just fine. Pearl onions can be substitute for the cipolline onions, or you may chop other onions into small chunks.
Provided by PalatablePastime
Categories Onions
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Heat oven to 400°F.
- Combine ingredients and toss well with olive oil to coat.
- Spread on a roasting pan in a single layer.
- Roast for twenty-five minutes, then stir.
- Roast another 20 minutes, then stir again.
- Drizzle 1-2 tablespoons honey over the veggies and toss again.
- Roast 5 minutes further.
- Mix the toasted nuts in just before serving.
Nutrition Facts : Calories 235.8, Fat 16.8, SaturatedFat 2.5, Sodium 66.1, Carbohydrate 22.3, Fiber 3.5, Sugar 13.4, Protein 2.3
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