Sweet & Savory Glazed Vegetable Medley
Sweet & Savory Glazed Vegetable Medley
Ingredients
For the Honey-Glazed Root Vegetables
- 1 pound carrots, peeled and cut into 1-inch pieces
- 1/2 pound parsnips, peeled and cut into 1-inch pieces
- 1 sweet potatoes, medium, peeled and cut into 1-inch pieces
- 1/2 red onion, medium, cut into 1-inch wedges
- 2 tablespoons olive oil
- 3 tablespoons honey
- 1 teaspoon Dijon mustard
- 1/2 teaspoon fresh thyme, chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Green Beans with Bacon, Lemon and Parmesan
- 1 pound green beans, trimmed
- 4 slices bacon, chopped
- 2 cloves garlic, minced
- 1 tablespoon lemon juice, freshly squeezed
- 1/4 cup Parmesan cheese, grated
- 1/4 teaspoon red pepper flakes, optional
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper, freshly ground
Instructions
- 1
Preheat oven to 400°F. Line a large baking sheet with parchment paper.
⏱️ 5 min•🌡️ 400
- 2
In a large bowl, combine the carrots, parsnips, sweet potatoes, and red onion.
⏱️ 3 min
- 3
In a small bowl, whisk together the olive oil, honey, Dijon mustard, fresh thyme, salt, and black pepper for the glaze.
⏱️ 2 min
- 4
Pour the glaze over the root vegetables and toss until evenly coated. Spread the vegetables in a single layer on the prepared baking sheet.
⏱️ 3 min
- 5
Roast for 20 minutes, then flip the vegetables and continue roasting for another 15-20 minutes, or until tender and lightly caramelized.
⏱️ 40 min•🌡️ 400
- 6
While the root vegetables are roasting, prepare the green beans. In a large skillet, cook the chopped bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside, leaving the bacon fat in the skillet.
⏱️ 8 min
- 7
Add the trimmed green beans to the skillet with the bacon fat. Sauté for 5-7 minutes, or until tender-crisp. Add the minced garlic and red pepper flakes (if using) and cook for another minute until fragrant.
⏱️ 8 min
- 8
Remove the skillet from the heat. Stir in the lemon juice, Parmesan cheese, reserved crispy bacon, salt, and black pepper. Toss to combine.
⏱️ 3 min
- 9
Serve the honey-glazed root vegetables alongside the green beans with bacon, lemon, and Parmesan.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Sweet & Savory Glazed Vegetable Medley
Ingredients
For the Honey-Glazed Root Vegetables
- 1 pound carrots, peeled and cut into 1-inch pieces
- 1/2 pound parsnips, peeled and cut into 1-inch pieces
- 1 sweet potatoes, medium, peeled and cut into 1-inch pieces
- 1/2 red onion, medium, cut into 1-inch wedges
- 2 tablespoons olive oil
- 3 tablespoons honey
- 1 teaspoon Dijon mustard
- 1/2 teaspoon fresh thyme, chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Green Beans with Bacon, Lemon and Parmesan
- 1 pound green beans, trimmed
- 4 slices bacon, chopped
- 2 cloves garlic, minced
- 1 tablespoon lemon juice, freshly squeezed
- 1/4 cup Parmesan cheese, grated
- 1/4 teaspoon red pepper flakes, optional
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper, freshly ground
Instructions
- 1
Preheat oven to 400°F. Line a large baking sheet with parchment paper.
⏱️ 5 min•🌡️ 400 - 2
In a large bowl, combine the carrots, parsnips, sweet potatoes, and red onion.
⏱️ 3 min - 3
In a small bowl, whisk together the olive oil, honey, Dijon mustard, fresh thyme, salt, and black pepper for the glaze.
⏱️ 2 min - 4
Pour the glaze over the root vegetables and toss until evenly coated. Spread the vegetables in a single layer on the prepared baking sheet.
⏱️ 3 min - 5
Roast for 20 minutes, then flip the vegetables and continue roasting for another 15-20 minutes, or until tender and lightly caramelized.
⏱️ 40 min•🌡️ 400 - 6
While the root vegetables are roasting, prepare the green beans. In a large skillet, cook the chopped bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside, leaving the bacon fat in the skillet.
⏱️ 8 min - 7
Add the trimmed green beans to the skillet with the bacon fat. Sauté for 5-7 minutes, or until tender-crisp. Add the minced garlic and red pepper flakes (if using) and cook for another minute until fragrant.
⏱️ 8 min - 8
Remove the skillet from the heat. Stir in the lemon juice, Parmesan cheese, reserved crispy bacon, salt, and black pepper. Toss to combine.
⏱️ 3 min - 9
Serve the honey-glazed root vegetables alongside the green beans with bacon, lemon, and Parmesan.
⏱️ 3 min