Healthy & Quick Honey Roasted Veggies Recipe | 360 in the Kitchen

honey

🥗Healthier: maple syrup

💰Cheaper: brown sugar

Maple syrup offers a similar sweetness with a different flavor profile.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is often less expensive and has a neutral flavor.

Welcome to '360 in the Kitchen,' foodies. Chef Steve here. Today, we're gonna make roasted vegetables.

The vegetables we're using today are butternut squash, sweet potatoes, beets, mushrooms, broccoli, Brussels sprouts, carrots, cauliflower, red and yellow bell peppers, red and yellow zucchini, and onions.

Start with the carrots and Brussels sprouts, cut to be about the same size for even roasting.

Put the carrots in a bowl, and add halved Brussels sprouts.

Drizzle olive oil over the carrots and Brussels sprouts.

Season with black pepper and sea salt, but don't over-season since there are more vegetables to add.

Toss the vegetables to coat them in the oil and seasonings.

Spread the carrots and Brussels sprouts evenly on a baking sheet.

Preheat the oven to 425°F (220°C) and roast the carrots and Brussels sprouts for 15 minutes on the middle rack.

Prepare the next vegetables: cauliflower and broccoli, which should also be cut into florets.

Drizzle olive oil over the cauliflower and broccoli, season with black pepper and sea salt, and toss to coat.

After 15 minutes, take the carrots and Brussels sprouts out of the oven and add the broccoli and cauliflower to the baking sheet.

Roast for another 10 minutes.

Mix together the remaining vegetables: onions cut into big square pieces, red and yellow bell peppers, cubed butternut squash, cubed sweet potatoes, and steamed beets.

Add olive oil, season with black pepper and sea salt, and mix to coat the vegetables.

After 10 minutes, add the mixed vegetables to the baking sheet with the other vegetables.

Spread everything out in a single layer and return to the oven for another 15 minutes.

After 15 minutes, add the mushrooms, drizzle with olive oil, season with black pepper and sea salt, and toss to coat.

Sprinkle chopped garlic over the top to avoid burning it, then return to the oven for another 15 minutes.

Once done, drizzle honey over the roasted vegetables, add dried tarragon, and slivered almonds for crunch.

Stir everything together and top with feta cheese before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary