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honey roasted vegetables with rosemary in a white dish.
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5 from 11 votes

Honey Roasted Vegetables

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.
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Side Dish
Cuisine: American, British
Diet: Gluten Free, Vegetarian
Servings: 4 servings
Calories: 310kcal
Author: Claire

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: 310kcal | Carbohydrates: 60g | Protein: 4g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 147mg | Potassium: 985mg | Fiber: 10g | Sugar: 32g | Vitamin A: 18123IU | Vitamin C: 22mg | Calcium: 83mg | Iron: 2mg