Honey Glazed Vegetables Recipes

Steps:

• Preheat oven to 375 degrees. In a 3-quart baking dish, toss together sweet potatoes, carrots, parsnips, walnuts, honey, and oil; season with salt and pepper. Top with thyme sprigs and roast until vegetables are browned at edges and tender when pierced with a knife, about 1 hour.

Steps:

• Combine vegetables, butter, honey, a generous pinch of salt, and 1 cup water in a large sauté pan or saucepan over medium-high. Cover, bring to a simmer, and cook, adding water by the tablespoonful if pan is dry before vegetables are done, until vegetables are nearly crisp-tender (they should still be firm in the center), 12-15 minutes. Remove lid and cook until liquid evaporates completely, about 5 minutes, then continue to cook, tossing vegetables occasionally, until browned in the remaining butter and honey, about 5 minutes. Add 1 Tbsp. water and toss vegetables to deglaze pan and coat; season with salt.

Steps:

• 1. Place veggies in a pan with water margarine and honey, and bring to a boil and cover. Reduce heat to medium and cook 10 minutes.
• 2. Remove lid and increase heat, to allow water and honey mixture to reduce and glaze the veggies, about 5-7 minutes. When glazed is reduced season with salt and pepper, and serve.
• 3. Serve over grain of your choice; Rice, quinoa, freekeh, polenta, or any of your favorites.