Honey-Rosemary Roasted Winter Vegetables

Total Time
35mins
Prep 10 mins
Cook 25 mins

A warming, sweet-savory way with healthy veggies! Pretty, colorful, and delicious alongside a roast chicken. Of course, for me, they're a meal in themselves!

Ingredients Nutrition

Directions

  1. 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.
  2. Roast at 375 until potatoes and parsnips are tender, and broccoli begins to caramelize, about 25 minutes.
Most Helpful

I really liked this recipe, but my husband did not. I only used half the honey called for and my husband still thought it was too sweet. Thanks for sharing.

Lighthouse Rita January 08, 2013

Really good! We had it as our main dish with plain whole grain cous cous on the side. I used less rosemary 'cause that's what I had and it still tasted great.

998806 February 16, 2010