holidays side dish

These honey roasted vegetables with rosemary make a lovely side dish, with a touch of sweetness and a herby hum from the rosemary. A simple recipe packed with flavour and so healthy too! Vegetarian, gluten free and low histamine.

Honey Roasted Vegetables

beetroot

carrots (diced)

parsnips (diced)

sweet potato (diced)

rosemary

honey

olive oil

salt

black pepper (optional)

Preheat the oven to 200C / 390F.

Place the diced vegetables, with the exception of the beets, in a large baking dish. Drizzle over the olive oil, honey and sprinkle with salt and pepper (if using). Nestle the rosemary sprigs in between the vegetables.

Drizzle the beets with a little olive oil and then wrap in aluminium foil. Place on a separate baking tray.

Bake the vegetables for around 45 minutes or until fork tender and with browning on the edges.

To serve, dice the beetroot and then add into the dish with the other vegetables.

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Top 1 holidays side dish recipes from across the web

The most viewed holidays side dish recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Honey Roasted Vegetables

The most viewed holidays side dish recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine