Sweet Heat Honey-Glazed Roasted Vegetables

Sweet Heat Honey-Glazed Roasted Vegetables

Sweet Heat Honey-Glazed Roasted Vegetables

Bring out the natural earthiness and sweetness of your favorite autumn and garden vegetables with a caramelized glaze made from MJD Apiary's Peach Habanero Infused KICKIN Honey, savory garlic, and a hint of smoke.

Ingredients

• The Honey: 1/4 cup MJD Apiary Peach Habanero Infused KICKIN Honey

• The Vegetables:

  • 3 medium carrots, peeled and sliced on a bias into 1/2-inch rounds

  • 1 small head of cauliflower, cut into bite-sized florets

  • 1 large head of broccoli, cut into bite-sized florets

  • 2 sweet bell peppers (red, orange, or yellow), sliced into strips

• The Glaze & Seasoning:

  • 3 tbsp olive oil (or avocado oil)

  • 2 cloves garlic, minced

  • 1 tsp smoked paprika

  • 1/2 tsp ground cumin

  • Salt and freshly ground black pepper to taste

• The Finish:

  • 2 tbsp fresh cilantro or parsley, chopped (optional)

  • A light drizzle of extra Peach Habanero Infused KICKIN Honey for serving

Step-by-Step Instructions

1. Prep and Preheat

1. Preheat your oven to 400°F (200°C).

2. Line two large baking sheets with parchment paper or heavy-duty aluminum foil to make cleanup easy and prevent sticking.

2. Chop and Sort the Vegetables

1. Wash and thoroughly dry all your vegetables (excess moisture will cause them to steam rather than roast).

2. Because carrots take a bit longer to cook than broccoli and cauliflower, place your carrot slices on one baking sheet, and spread the cauliflower florets, broccoli florets, and sweet pepper strips onto the second sheet.

3. Mix the Sweet Heat Glaze

1. In a small bowl, whisk together the olive oil, minced garlic, smoked paprika, ground cumin, salt, black pepper, and the Peach Habanero Infused KICKIN Honey.

2. The honey will blend into the oil to create a sticky, glossy coating that will caramelize beautifully in the oven.

4. Toss and Roast

1. Drizzle about one-third of the honey-oil mixture over the carrots and toss until evenly coated. Spread them out in a single layer with space between pieces.

2. Drizzle the remaining mixture over the cauliflower, broccoli, and sweet peppers on the second sheet, tossing well to coat. Arrange them in a single layer.

3. Place the carrots in the oven first (they need a 5-minute head start). After 5 minutes, add the second pan of vegetables.

4. Roast for 20 to 25 minutes total, tossing halfway through, until the vegetables are tender-crisp, the edges are lightly charred, and the glaze is bubbling and caramelized.

5. Combine and Serve

1. Combine all the roasted vegetables onto a large serving platter.

2. Garnish with chopped fresh cilantro or parsley for a pop of color.

3. For an extra kick of fruit-forward heat, add a final light zigzag drizzle of fresh MJD Apiary Peach Habanero Infused KICKIN Honey right over the top before serving warm.

Serving Suggestion

This vibrant vegetable medley makes an incredible side dish for grilled chicken, pork chops, or roasted salmon.