Honey Roasted Winter Vegetables (Small Pan Recipe)
A cozy and simple recipe for honey roasted winter vegetables, perfect for weeknights. The combination of caramelized edges and tender centers creates a delightful dish without a mountain of dishes.
Servings: 2 servings
Calories: 250kcal
Ingredients
Vegetables
- 2 cups carrots, cut into 1-inch chunks Peel if desired.
- 1 cup parsnips, cut into 1-inch chunks
- 1 cup red onion, cut into wedges 1-inch wedges preferred.
- 1 cup butternut squash, cut into 1-inch cubes or wedges
- 1 cup brussels sprouts, halved
- 0.5 cup beets, cut into 3/4-inch chunks Line the pan with foil to control staining.
Marinade and Seasoning
- 1.5 tablespoons olive oil Also for coating.
- 1 teaspoon honey Add toward the end of roasting.
- 1 teaspoon Dijon mustard
- 1 clove garlic, grated Small size.
- 0.5 teaspoon kosher salt Add more at the end for flavor.
- black pepper, to taste Grind fresh if possible.
Instructions
Preparation
- Preheat the oven to 425°F and place a small sheet pan or skillet inside to heat.
- Prepare the vegetables by cutting them into even-sized pieces for uniform cooking.
- In a bowl, whisk together olive oil, honey, Dijon mustard, grated garlic, kosher salt, and black pepper.
- Toss the prepared vegetables in half of the marinade and spread in a single layer on the heated pan.
Roasting
- Roast the vegetables in the preheated oven for 15 to 20 minutes.
- Remove from the oven, drizzle the remaining honey over the vegetables, and return to roast for another 5 to 8 minutes.
- Flip the vegetables halfway through for even browning and check for doneness.
- Let rest for 2 minutes once out of the oven.
Notes
For crispy results, avoid overcrowding the pan. Use a quarter sheet pan for best results. Allow for variations by adding proteins or different seasonings and cheeses.