Best 9 Honey Roasted Vegetables Recipes

HONEY-ROASTED CHICKEN & ROOT VEGETABLES

Steps:

• Preheat oven to 375°. Combine salt, pepper, rosemary and thyme. In a large skillet, heat 1 tablespoon olive oil and butter over medium-high heat. Sprinkle half the seasoning mixture over chicken breasts. Add to skillet; cook until golden brown, 2-3 minutes per side. Remove and set aside. Add wine and 2 tablespoons honey to pan; cook 2-3 minutes, stirring to loosen browned bits., Combine sweet potatoes, carrots and fennel in a microwave-safe bowl. Add remaining olive oil, seasonings and honey to vegetables; stir to combine. Microwave, covered, until potatoes are just tender, 10 minutes. , Transfer vegetables to a shallow roasting pan. Add chicken stock, wine mixture and bay leaves; top vegetables with chicken. Roast until a thermometer inserted in chicken reads 165°, 25-30 minutes. Discard bay leaves. Serve with vegetables and sauce.

HONEY-MUSTARD CHICKEN WITH ROASTED VEGETABLES

Steps:

• Place an 11x17-inch baking sheet in the oven and preheat to 425 degrees F (220 degrees C).
• Combine butternut squash, carrots, parsnip, sweet potato, and red onion in a large bowl; add 2 tablespoons olive oil, rosemary, 1/2 teaspoon sea salt, and 1/4 teaspoon pepper and stir to coat. Spread vegetable mixture in a single layer onto the warmed baking sheet from the oven.
• Roast vegetables in the preheated oven for 15 minutes; stir and continue roasting until tender, about 15 minutes more.
• Pound chicken to 1/2-inch thickness on a work surface; season with 1/4 teaspoon salt and ground black pepper to taste.
• Heat 1 tablespoon olive oil in a large skillet over medium heat; cook chicken until no longer pink in the center, about 5 minutes per side. Transfer chicken to a bowl.
• Pour chicken broth and wine into the same skillet and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon, about 2 minutes.
• Stir honey and mustard into wine mixture; add chicken and turn pieces until coated. Serve chicken alongside roasted vegetables.

ROASTED HONEY-MUSTARD CHICKEN THIGHS WITH VEGETABLES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Combine dijon mustard, honey, lemon juice, thyme, salt, and pepper in a large bowl. Add chicken thighs and mix to coat with marinade.
• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add carrots, cover, and steam until carrots start to soften, 5 to 10 minutes. Use tongs to transfer carrots to a bowl and set aside. Add asparagus to steamer basket plus more boiling water if necessary. Steam asparagus until almost tender, 5 to 10 minutes, depending on the thickness of the asparagus. Add to the bowl with the carrots.
• Meanwhile, heat a large oven-safe skillet over medium heat. Add olive oil and butter and let butter melt. Add marinated chicken and cook until well browned, 6 to 8 minutes. Flip chicken and cook for an additional 4 minutes. Add steamed carrots and asparagus to chicken in the skillet.
• Transfer skillet to the preheated oven and roast until chicken thighs are no longer pink at the bone and the juices run clear, about 30 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

ROASTED CHICKEN WITH SPRING VEGETABLES AND LEMON-HONEY SAUCE

Steps:

• Preheat oven to 425°F with rack in lower third of oven so vertical chicken will not touch top of oven.
• Place removable insert from angel food cake pan (or use commercial roasting stand) in a 10" shallow pan (like a deep dish pie plate).
• Prepare chicken, trimming off all fat.
• Rub the chicken with oil, season with paprika, salt and pepper inside and out.
• Prop chicken, with legs down, on the tube of the cake pan insert, or vertical roaster.
• Toss prepared vegetables with oil, salt and pepper; keeping asparagus separate from potatoes and carrots.
• Arrange potatoes and carrots around the base of the chicken, then roast for 30 minutes.
• For the basting liquid, combine honey and lemon juice.
• After the chicken has roasted 30 minutes, brush it with some of the mixture.
• Add asparagus to pan, then roast 15 more minutes.
• Baste a second time, then roast chicken until it reached an internal temperature of 170 degrees in the thigh, about 15 more minutes.
• Allow chicken to rest 15 minutes before carving.
• While chicken is resting, prepare the sauce.
• In a saucepan over medium heat, sauté shallots and ginger in 1 TBS unsalted butter, cooking till soft.
• Add broth, wine, lemon juice, and honey.
• Simmer 15 minutes, or until reduced by half.
• Strain into a clean saucepan.
• Whisk in cream; bring to a boil.
• Mash 1 TBS unsalted butter and flour together.
• Add butter and flour mixture to finish the sauce and cook until slightly thickened.
• Stir in lemon zest, chives, and seasoning just before serving.
• Serve sauce over chicken and veggies.

HONEY-ROASTED ROOT VEGETABLES

Steps:

• Preheat oven to 450°.
• Combine all ingredients except the cooking spray in a large bowl; toss to coat. Place vegetable mixture on a jelly-roll pan coated with cooking spray.
• Bake at 450° for 35 minutes or until vegetables are tender and begin to brown, stirring every 15 minutes.

FESTIVE HONEY-GLAZED ROASTED ROOT VEGETABLES WITH SAFFRON

Steps:

• Pre-heat the oven to 200C/400F/Gas Mark 6.
• Take a large roasting tray, one that will take the vegetables in one layer, and add the olive oil to it, then heat the oil in the oven for about 5 minutes until very hot.
• Take the tray out and add the prepared vegetables immediately, tossing them around to get a good coating of oil, put them back in the oven and roast them for 30 minutes.
• Meanwhile, heat up the honey in a small saucepan or in the microwave and add the softened saffron threads or saffron powder - mix well.
• After 30 minutes, take the vegetables out and add the honey and saffron, pouring over the vegetables and turning them around to make sure that all have an even coating of the mixture.
• Sprinkle the cumin seeds, celery seeds, sea salt and black pepper to taste over the top and give them a quick mix again, before putting them back into the oven for a further 20 to 30 minutes, or until the vegetables are soft, glazed and tinged brown at the edges.
• Serve them in an attractive serving bowl and sprinkle with chopped lovage or parsley.
• I have allowed one of each vegetable per serving, this may be too generous - please adjust the quantities to suit what else you may be serving alongside these vegetables!

HONEY-ROSEMARY ROASTED WINTER VEGETABLES

Steps:

• Put vegetables into ovenproof baking dish, large enough to allow one layer. Pour olive oil and honey over the vegetables, and toss well. Snip as much of the rosemary off the stems as you can, and tuck the stems among the vegetables. Season well with salt and pepper.
• Roast at 375 until potatoes and parsnips are tender, and broccoli begins to caramelize, about 25 minutes.

CAST IRON HONEY-SRIRACHA GLAZED CHICKEN WITH ROASTED ROOT VEGETABLES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Pat chicken dry. Combine 1 tablespoon black pepper, garlic powder, paprika, cumin, and 1 teaspoon salt in a bowl. Rub the mixture on the chicken.
• Heat a cast iron skillet over high heat. Add peanut oil to the hot skillet and watch it carefully; when oil smokes, add chicken, skin-side down. Cook until browned, about 4 minutes each side. Transfer chicken to a plate; reserve drippings in the skillet.
• Melt butter in a small saucepan. Add honey, sriracha sauce, soy sauce, and lime juice. Add remaining black pepper and salt. Bring sauce to a boil; reduce heat and simmer until thickened, about 5 minutes.
• Return skillet with drippings to medium-high heat. Add potatoes, carrots, onion, turnip, and garlic. Cook and stir until browned, 5 to 7 minutes. Remove from heat. Add chicken on top of the vegetables, skin-side up. Coat with about a third of the sauce.
• Bake in the preheated oven for 10 minutes. Add wine to the skillet and coat chicken with another third of the sauce. Cook until an instant-read thermometer inserted into the meat near the bone reads 165 degrees F (74 degrees C) and vegetables are tender, about 20 minutes. Coat chicken with remaining sauce before serving.

HONEY ROASTED ROOT VEGETABLES

Steps:

• Preheat oven to 450 deg. Combine all ingredients except the cooking spray in a large bowl; toss to coat. Place vegetable mixture on a jello-roll pan coated with cooking spray. Bake at 450 for 35 minutes or until vegetables are tender and begin to brown, stirring every 15 minutes.