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    Home » Recipes » Sides

    Published: Nov 17, 2021 · Modified: Sep 18, 2022 by Claire · This post may contain affiliate links. As an Amazon associate I earn from qualifying purchases · 2 Comments

    Honey Roasted Vegetables

    Jump to Recipe Print Recipe

    These honey roasted vegetables with rosemary have a lovely light sweetness that works perfectly with the aroma of herbs. It's very simple to make, pairs well with meat, fish or vegetarian options, and is a gluten free and low histamine side dish.

    white bowl of honey roasted vegetables with rosemary on a blue cloth.

    Side dishes are part of the fun of a Sunday roast, holiday meal or just a regular weeknight dinner in my opinion! You can always add so much flavour, and so you may like to see my cheesy cauliflower mash and hasselback butternut squash with brown butter and sage too.

    For the holiday season you have to check out my ginger Brussels sprouts - so full of flavour!

    These honey roasted vegetables are full of flavour, and look so pretty too. Such a versatile side that goes with all kinds of main dishes, whether for a weeknight meal or a special occasion.

    Jump to:
    • ⭐ Why you'll love this recipe
    • 🥕 Ingredients
    • 🔪 Step by step instructions
    • 💭 Recipe tips and notes
    • 📋 Frequently asked questions
    • 🍽 More tasty side dishes
    • 📖 Recipe
    • 💬 Comments

    ⭐ Why you'll love this recipe

    • Super easy to make - it really only requires a few steps and then the oven does the work for you!
    • Very healthy - these vegetables are bursting with healthy vitamins, and taste so lovely too.
    • Vegetarian, gluten-free and low histamine - I hope this makes it suitable for most dietary requirements.
    • Easy to customise - simply swap out root vegetables for those you prefer or change up quantities of each vegetable.

    🥕 Ingredients

    This is a very simple recipe, focusing on root vegetables, honey and rosemary. You will need:

    • Root vegetables: this recipe uses parsnips, beetroot, carrots and sweet potato. If you wish to change up quantities of each, then of course feel free. If you reduce the overall quantity, then adjust oil and honey accordingly.
    • Honey: this makes the vegetables slightly caramelise so they have a perfect touch of sweetness. Rowse honey is always good, and I use it a lot.
    • Rosemary: a pungent herb that flavours vegetables so well. I always have a plant growing at home!
    • Olive oil: for baking the vegetables.
    • Salt and black pepper: to season the vegetables. The black pepper is optional for those on a low histamine diet, as it rates as higher histamine.

    🔪 Step by step instructions

    Making these honey roasted vegetables really couldn't be more simple and requires just a few steps:

    beets in foil next to a dish of vegetables.

    Step 1

    Place the diced vegetables, with the exception of the beets, in a large baking dish. Drizzle the beets with olive oil and then wrap in foil (wrap fully, the photo is just to show you they are beets!).

    Step 2

    Drizzle the olive oil over the vegetables, as well as the honey and sprinkle with salt and pepper (if using). Toss so the vegetables are covered in the oil and honey. Nestle the rosemary sprigs in between the vegetables. Bake in the oven.

    To serve, cut the roasted beetroot into small cubes roughly the same size as the other vegetables, and then combine into the pan.

    💭 Recipe tips and notes

    • Dice the vegetables into roughly similar sized pieces for an even bake.
    • Cook the beets separately, and wrapped. If you included with the other vegetables they would likely turn everything purple too!
    • If you like much sweeter vegetables, add a little (or lot!) more honey.

    📋 Frequently asked questions

    Can I use different vegetables?

    You can use different vegetables, although I would suggest sticking to root vegetables that have a similar cook time. If you used other vegetables such as zucchini, for example, they would be rather overcooked if in the same baking dish.

    Can I use maple syrup instead of honey?

    I haven't tried it myself, but maple syrup should work really well and has the same sweetness as honey. Using maple syrup would make the recipe vegan.

    Is this recipe gluten free?

    All the ingredients in this recipe are gluten free, but make sure to check labels of any packaged foods being used.

    white dish of honey roasted vegetables on a blue cloth.

    🍽 More tasty side dishes

    Find so many flavourful vegetable and potato sides to enjoy with your meals, including my cauliflower potato mash and my sweet potato casserole. Some recent recipes to try out:

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    I’m always in the kitchen, so come join me on Instagram, Facebook and Pinterest to be the first to hear of new recipes. And please do leave a star rating if you tried the recipe!

    📖 Recipe

    honey roasted vegetables with rosemary in a white dish.

    Honey Roasted Vegetables

    Claire
    These honey roasted vegetables with rosemary make a lovely side dish, with a touch of sweetness and a herby hum from the rosemary. A simple recipe packed with flavour and so healthy too! Vegetarian, gluten free and low histamine.
    5 from 9 votes
    Prevent your screen from going dark
    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Cook Time 45 minutes mins
    Total Time 1 hour hr
    Course Side Dish
    Cuisine American, British
    Servings 4 servings
    Calories 310 kcal

    Ingredients
      

    • 2 medium beetroot
    • 2 large carrots diced
    • 2 parsnips diced
    • 1 large sweet potato diced
    • 3-4 rosemary sprigs
    • ¼ cup honey
    • 2-3 tablespoon olive oil
    • pinch salt
    • pinch black pepper optional

    Instructions
     

    • Preheat the oven to 200C / 390F.
    • Place the diced vegetables, with the exception of the beets, in a large baking dish. Drizzle over the olive oil, honey and sprinkle with salt and pepper (if using). Nestle the rosemary sprigs in between the vegetables.
    • Drizzle the beets with a little olive oil and then wrap in aluminium foil. Place on a separate baking tray.
    • Bake the vegetables for around 45 minutes or until fork tender and with browning on the edges.
    • To serve, dice the beetroot and then add into the dish with the other vegetables.

    Notes

    • Dice the vegetables into pieces of a roughly similar size so they cook evenly in the dish.
    • Cook the beets separately as they need to be wrapped, and may also make the other vegetables a little purple!
    • Please note that nutritional information is offered as a courtesy. It is auto-generated and should be understood to be an estimate.
     
    Swiss Interest Group Histamine Intolerance (SIGHI) food compatibility list for histamine
    All ingredients score 0 on the SIGHI list, with the exception of:
    • black pepper, which scores 2.
     

    Nutrition

    Calories: 310kcalCarbohydrates: 60gProtein: 4gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 147mgPotassium: 985mgFiber: 10gSugar: 32gVitamin A: 18123IUVitamin C: 22mgCalcium: 83mgIron: 2mg
    Tried this recipe?Mention @lowhistaminekitchen or tag #lowhistaminekitchen!
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    Reader Interactions

    Comments

    1. Nadia says

      March 30, 2022 at 12:28 am

      What temp for the oven?

      Reply
      • Claire says

        March 30, 2022 at 8:36 am

        So sorry Nadia, just saw I forgot to include that. It's 200C / 390F.

        Reply

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    Recipe Rating




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    Hi, I’m Claire. After a diagnosis of MCAS I began to follow a low histamine diet, which has helped me manage my symptoms. Here I hope to show that a restrictive diet can still be full of flavourful meals, and help you enjoy being creative in the kitchen.

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