Description
These honey roasted vegetables are caramelized, golden, and drizzled with a buttery honey glaze for the perfect cozy and colorful side dish.
Ingredients
Units
Scale
Sheet pan veggies
- 1 large sweet potato, 1/2-inch cubes
- 3 carrots, peeled and sliced in 1/2-inch rounds
- 3 red potatoes, 1/2-inch cubes
- 10 oz brussels sprouts, halved or quartered
- 3 tablespoons extra virgin olive oil
- 1 heaping teaspoon EACH dried thyme, garlic powder, smoked paprika and all-purpose seasoning
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
Glaze
- 2 tablespoons butter, melted
- 2 tablespoons honey
- 1 tablespoon white miso paste, optional
- 1/2 cup roughly chopped walnuts
For serving (optional): Parmesan or goat cheese, fresh herbs, lemon wedges, red pepper flakes
Instructions
- Preheat oven to 425°F. Line a large sheet pan with a silicone baking mat or parchment paper. Toss the sweet potato, carrots, potatoes and brussels sprouts with olive oil and all seasonings, making sure everything is evenly coated. Spread the veggies in an even layer on the pan. Roast for 20 minutes.
- Whisk together the melted butter, honey and miso paste (if using). Remove vegetables from the oven, add the walnuts, drizzle on the honey butter and toss to combine. Return to the oven for 5-6 minutes until everything is crispy and golden around the edges. Sometimes I like to finish with the last 60 seconds on broil for extra crispy goodness.
- Serve hot with your favorite protein and/or grain. Add a sprinkle of goat cheese or parmesan and squeeze of lemon, if desired!
Notes
Refer to above blog post for serving suggestions, expert tips and answers to frequently asked questions.
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Nutrition
- Serving Size: 1 cup
- Calories: 244
- Sugar: 9.3 g
- Sodium: 221.3 mg
- Fat: 13.4 g
- Carbohydrates: 29.8 g
- Fiber: 5.2 g
- Protein: 4.8 g
- Cholesterol: 7.6 mg