Ingredients
3 tablespoons butter, melted
3 tablespoons olive oil
2 tablespoons GOLDEN BLOSSOM HONEY
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
Honey Tips
Honey Is Sweeter Than Sugar
Due to the high level of fructose, honey is 25% sweeter than table sugar.
Directions
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
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
