Oven Roasted Vegetables

Roasting truly enhances the flavor of all vegetables.


3 tablespoons butter, melted
3 tablespoons olive oil
6 medium potatoes, peeled, cut lengthwise and halved
12 pearl onions, peeled
4 parsnips, peeled, cut in half lengthwise and halved
6 shallots, peeled
4 carrots, peeled, cut in half lengthwise and halved
3 cloves garlic, separated and peeled
3 sprigs fresh rosemary
3 sprigs fresh thyme
salt and pepper to taste


Preheat oven to 400°. Spray a roasting pan with non-stick spray.

Combine melted butter, olive oil and honey in a small bowl.

Arrange vegetables in prepared roasting pan. Drizzle with butter-oil-honey mixture. Place sprigs of fresh herbs on top of vegetables. Sprinkle with salt and pepper. Roast about 1 hour,turning vegetables every 20 minutes until vegetables are tender and begin to brown.

Serves: 6

golden blossom honey product