Honey Roasted Harvest Veggies

Honey Roasted Harvest Veggies

Ingredients
  • 2 cups Brussels sprouts, halved
  • 2 cups carrots, sliced
  • 2 cups sweet potatoes, cubed
  • 1 red onion, cut into wedges
  • 2 tbsp olive oil
  • 2–3 tbsp Mountain Ridge Honey
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 1 tsp fresh rosemary (or thyme)
  • Salt + pepper, to taste
  • Optional garnish: toasted pecans or pumpkin seeds

Instructions
  1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
  2. Toss all vegetables in olive oil, honey, garlic powder, smoked paprika, rosemary, salt + pepper.
  3. Spread evenly on the sheet pan (don’t overcrowd — use 2 pans if needed).
  4. Roast 25–30 minutes, flipping halfway, until veggies are tender + caramelized.
  5. Garnish with toasted pecans or pumpkin seeds for crunch.
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