Honey Glazed Veggies

Bright, tender, and glazed with honey — these roasted veggies are as beautiful as they are delicious. Rainbow carrots are the star here, adding pops of color to your plate.

This dish is a vibrant side that feels special enough for entertaining but simple enough for a weeknight dinner. I love serving it with grilled meats or salmon, or piling it over a bed of grains with a sprinkle of goat cheese for a light lunch.

Serves 4

Ingredients

• 10-12 colorful carrots (rainbow or heirloom varieties work best)

• 1 bunch asparagus, trimmed

• 2 tbsp honey

• ½ tsp garlic powder

• ¼ tsp salt

• ¼ tsp black pepper

• 1–2 tbsp olive oil

Instructions

1. Preheat the oven:

   Preheat the oven to 450°F. Line a baking sheet with parchment paper for easy cleanup.

2. Prep the vegetables:
   Peel and wash the carrots, then slice them in half lengthwise. If the carrots are thick, quarter them to match the size of the asparagus for even roasting.
   Rinse the asparagus and snap off the woody ends.

3. Season and roast:
   Spread the carrots and asparagus evenly on the prepared baking sheet.
   Drizzle with olive oil, then sprinkle with garlic powder, salt, and pepper. Toss everything to coat well.
   Roast for 15 minutes.

4. Add the honey glaze:
   Remove the pan from the oven and drizzle the honey over the veggies.
   Toss gently with tongs to coat, then return to the oven for another 8–10 minutes, until the vegetables are tender and caramelized at the edges.

5. Serving:

   Serve warm as a colorful and flavorful side — perfect alongside grilled fish, roasted chicken, or tossed into a grain bowl for a garden-fresh meal. Enjoy!!!