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

Honey Tips

Honey Is One of the Oldest Foods

Honey is one of the oldest foods in existence. It was found in the tomb of King Tut and was still edible since honey never spoils.


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