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honey roasted vegetables with rosemary in a white dish.
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5 from 2 votes

Honey roasted vegetables with rosemary

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 mins
Cook Time45 mins
Total Time1 hr
Course: Side Dish
Cuisine: American, British
Servings: 4 servings
Author: Claire


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


  • 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.


  • 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!
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.