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  • glennapritzlaff

Roasted Vegetables with Honey and Mint

This recipe came about as a nice side dish to serve with our shepherd’s pie. Mint and lamb are often synonymous so I thought it would pair nicely. The key here is to make sure all of your vegetables are the same size so they cook evenly. I used carrots, parsnips, and brussel sprouts. You could easily just do brussel sprouts or just the carrots and parsnips. This would be good with the addition of beets as well.

What you need:

1 1/2 - 2 lbs chopped vegetables (brussel sprouts, carrots, parsnips, beets)

olive oil


salt and pepper

fresh rosemary

fresh mint

red pepper flakes

Preheat oven to 400 degrees, place your vegetables in baking dish and drizzle with olive oil and honey. I like a 2-1 ratio here....let’s say 2 tbsp olive oil to 4 tbsp honey. Use your best judgement depending on how large of a dish you are making. Add fresh ground salt, pepper, and fresh rosemary. 1 tsp each for 1.5 lbs of vegetables. Cook for 15 minutes and then stir. Keep cooking and stirring in 15 minute increments until vegetables are cooked through, should take about 45 minutes total. Remove from the oven and add 1 tbsp chopped fresh mint and 1 tsp crushed red pepper flakes.

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