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Roasted Root & Fire Veggies with Honey-Garlic Glaze
- Pete Rizzo
- 20 hours ago
- 3 min read
This roasted veggie medley is a bold, vibrant mix of sweet, earthy, and spicy.
The honey-garlic glaze ties it all together with a sticky, savory finish. It’s a crowd-pleaser—great as a hearty side dish or the star of the table.
We’ve always loved dishes that celebrate the season, especially when they let our honey shine without overpowering the natural flavor of the ingredients.
This dish is one of our favorites to accompany roast pork or chicken.
Veggie Mix
2 carrots, peeled and sliced on a diagonal
2 golden beets, peeled and chopped into bite-sized chunks
1 red bell pepper, sliced into thick strips
1 cup tiny Yukon gold potatoes, halved if needed
1½ cups Brussels sprouts, trimmed and halved
1 medium sweet potato, peeled and cubed
3–4 whole jalapeños (leave them whole for subtle heat, or slice for more kick)
2 tablespoons olive oil
Salt and freshly cracked black pepper, to taste
Honey-Garlic Glaze
3 tablespoons raw honey
2 tablespoons olive oil
2 tablespoons soy sauce or tamari
3 cloves garlic, minced
1 teaspoon apple cider vinegar
½ teaspoon freshly ground black pepper
Optional: a pinch of red pepper flakes if you want more heat to balance the sweet
Instructions
Preheat your oven to 425°F. Line two baking sheets with parchment paper for easy cleanup and even roasting.
Prep the vegetables. Toss all your chopped vegetables in olive oil, salt, and black pepper. Spread them out in a single layer—don’t overcrowd the pans or they’ll steam instead of roast.
Roast for 25 minutes. Flip everything halfway through for even browning. The goal is golden edges, tender centers, and a little blistering on the peppers and bell peppers.
Make the glaze. While the veggies roast, combine honey, olive oil, soy sauce, minced garlic, vinegar, and black pepper in a small saucepan over low heat. Simmer gently for 2–3 minutes, stirring until the garlic softens and the flavors meld.
Glaze and finish. Once the vegetables are roasted, remove from the oven and transfer them to a large mixing bowl. Pour the warm glaze over the hot veggies and toss until everything is well coated.
Optional: Caramelize. Return glazed veggies to the oven for another 5–7 minutes to let the glaze thicken and caramelize slightly.
Serve hot. Plate them up while they’re still glistening. The whole jalapeños will have mellowed a bit during roasting—guests can slice into them if they’re brave, or leave them whole for a subtle background heat.
These veggies are hearty enough for a main course, especially when served over couscous, quinoa, or wild rice. They also make a knockout side dish for a roast or even alongside a grilled cheese and honey-mustard sandwich.
Betsy and Pete
Las Vegas, Nevada
About Us: The Authors
We're Betsy and Pete, passionate Las Vegas beekeepers trained by a master in the field. With hundreds of successful bee and bee swarm removals under our belts, we're not just experts; we're enthusiasts committed to the well-being of these incredible pollinators.
We manage dozens of beehives, both natural and honey-bearing at our Joshua Tree Preserve.
Our Commitment to Excellence
Education is an ongoing journey, especially in a dynamic field such as beekeeping. That's why we continually update our knowledge base, collaborate with other experts, and stay up to date with the latest advancements in bee control methods and beekeeping practices.
We also provide top-tier beekeeping supplies, offering everything a beekeeper needs, from beginners to experts.
