Honey Roasted Veg Recipe
Bring warmth and natural sweetness to your dinner table with this easy and delicious Honey Roasted Veg recipe. A perfect side dish for any roast, weekday supper or Sunday lunch, this medley of colourful vegetables is elevated with a generous drizzle of Just Bee Honey, creating irresistibly caramelised edges and a delicate hint of sweetness in every bite.
We recommend using Turmeric+ Honey for this recipe—its subtle earthy notes pair beautifully with root vegetables and bring an extra boost of goodness to your meal. However, any variety from our honey collection will add a lovely depth of flavour.
Simple to prepare and full of goodness, this dish is a comforting favourite that’s just as delightful served warm or cold, making it a great make-ahead option too.
Ingredients (serves 4)
• 2 carrots, peeled and cut into batons
• 2 parsnips, peeled and cut into batons
• 1 red onion, cut into wedges
• 1 courgette, sliced thickly
• 1 red pepper, chopped
• 2 tablespoons olive oil
• 1 ½ tablespoons Just Bee Honey (we love Turmeric+ Honey for this recipe)
• 1 teaspoon wholegrain mustard (optional, for extra depth)
• ½ teaspoon sea salt
• Freshly ground black pepper, to taste
• A few sprigs of fresh thyme (or ½ tsp dried thyme)
Method
1. Preheat the Oven:
Heat your oven to 200°C (180°C fan). Line a large baking tray with parchment paper for easy clean-up.
2. Prep the Veg:
Place all your chopped vegetables into a large mixing bowl. Try to keep them roughly the same size so they roast evenly.
3. Make the Glaze:
In a small bowl or jug, whisk together the olive oil, Just Bee Honey, mustard (if using), salt, pepper, and thyme until well combined.
4. Coat the Vegetables:
Pour the glaze over the chopped veg and toss everything together until each piece is lightly coated. This helps create that gorgeous golden finish when roasted.
5. Roast:
Spread the vegetables out evenly on the prepared tray—try not to overcrowd them. Roast in the preheated oven for 30–35 minutes, turning once halfway through, until tender and lightly caramelised.
6. Serve and Enjoy:
Serve warm, straight from the oven, or allow to cool and enjoy at room temperature. These honey-glazed veg make a lovely companion to roast chicken, fish, or even tossed through a grain salad for a nourishing lunch.
This recipe brings out the natural beauty of fresh vegetables, enhanced by the subtle sweetness of honey. It’s easy, wholesome, and adds a pop of colour and flavour to any meal.
Why not make it your go-to side dish for the season? ✨
Let me know if you’d like a printable version, pairing suggestion, or a second variation (e.g., seasonal winter veg or Mediterranean twist). Happy to build out the recipe library!