Honey-Garlic Roasted Vegetables
🛒 What You’ll Need
- 3-4 Large carrots, peeled and sliced into batons 🥕
- 2 Medium zucchinis, sliced into thick half-moons 🥒
- 1 Large red onion, cut into thick wedges 🧅
- The Honey-Garlic Glaze:
- 3 tbsp Olive oil 🫒
- 2 tbsp Honey (for that perfect sticky sweetness!) 🍯
- 3 cloves Garlic, minced 🧄
- Salt & Black pepper to taste 🧂🖤
- Garnish: Freshly chopped parsley 🌿
👩🍳 Instructions
- Prep the Oven: Preheat your oven to 400°F and line a large baking sheet with parchment paper for easy cleanup! ⏲️📈
- Chop the Veggies: Prepare your carrots, zucchini, and red onion. Try to keep the pieces relatively uniform so they roast evenly. 🔪📐✨
- Whisk the Glaze: In a small bowl or measuring cup, whisk together the olive oil, honey, and minced garlic until well combined. 🥣🌪️🍯
- Toss it Up: Place the vegetables on the baking sheet and pour the honey-garlic glaze over them. Use your hands or a spoon to ensure every piece is beautifully coated. 🥣🤝🎨
- Roast to Perfection: Bake for 20–25 minutes, tossing halfway through, until the vegetables are fork-tender and starting to caramelize at the edges. ⏲️📈🔥
- The Finishing Touch: Remove from the oven and immediately sprinkle with fresh parsley as seen in the photo! 🌿✨🧤
- Serve: Transfer to a platter and serve warm as the perfect companion to your favorite protein! 🍽️😋🎨
🔥 Pro Tips:
- The “Even Cook” Secret: Carrots take longer to cook than zucchini! If your carrots are very thick, give them a 5-10 minute head start in the oven before adding the zucchini and onions. 🥕🛡️💎
- The “Extra Sticky” Hack: For an even deeper flavor, turn on the broiler for the last 2 minutes of cooking to get those honey-glazed edges extra bubbly and charred! 🍯🎯✨
