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 Flavors and Colors
Honey has different flavors and colors, depending on the location and kinds of flowers the bees visit. Climatic conditions of the area also influence its flavor and color.
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
