Seeing less sunshine and having to bundle up to go outside just to get the mail makes it a challenge to find a bright spot in each day. However, I do try really hard to find something positive in each day. Some days, it's as simple as being thankful that we are healthy and have the things we need when so many other people aren't as fortunate. Other days, an email from a far away friend reminds me that someone is thinking of me and that I have some really close connections with people who have known me so long that they are like family.
Today started off with some freezing rain and a chill in the air that was hard to shake once you were back inside. This made me want to create some comfort food for dinner because when it's cold outside, comfort food is my happy place. I played around with a couple of new recipes and I have one that is ready to share with you tonight, the other needs a bit of tinkering and I hope to share it soon.
Vegetable side dishes have never been my easiest part of the meal to prepare. I love all of the fall and winter produce, but sometimes I just don't know what to do with it. This is why roasting is such a perfect way to try new vegetables!
When I discovered roasting vegetables a few years back, it was like a light went off in my head! Such an easy way to prepare something healthy to go with dinner. Very hands off once you get the veggies cut up and placed on the baking sheet. This leaves time to take care of the main dish and maybe toss a nice salad to go along with it.
These veggies are tossed with an olive oil and honey mixture that is sprinkled with chopped Rosemary. The scent of these veggies roasting will have your mouth watering!
Honey Roasted Vegetables
- 3 tablespoons olive oil
- 2 tablespoons honey
- 2 teaspoons fresh Rosemary, chopped
- 1 teaspoon Kosher salt
- 1 pound carrots, peeled and cut into 2 inch pieces
- 1 pound parsnips, peeled and cut into 2 inch pieces
- 1 pound yams, peeled and cut into 1 inch chunks
- 1 large red onion, cut into 1 inch wedges
- Preheat oven to 425 degrees; cover a rimmed baking sheet with aluminum foil.
- Whisk together the oil, honey, Rosemary and salt in a small bowl.
- Add all other ingredients to a large bowl, then pour the honey mixture over the top and toss to coat.
- Place the vegetables in a single layer on the prepared baking sheet.
- Roast for 25 minutes, remove and stir. Return to the oven and roast for another 25 minutes.
Please note that all photos and content belong to Patsy Kreitman, unless otherwise noted. If you want to use something please ask first.