Roasted Winter Vegetables Sriracha Honey Glaze from

For the Roasted Vegetables
½ pound Brussels sprouts trimmed and halved
1 large sweet potato about 1/2 pound, peeled and cut into 1-inch pieces
½ pound baby potatoes scrubbed and halved
2 cups 1-inch cubes butternut squash
3 tablespoons olive oil
1 teaspoon minced fresh thyme leaves
Kosher salt and freshly ground pepper to taste

For the Sriracha Honey Glaze
2 tablespoons honey
1 tablespoon butter
2 teaspoons Sriracha sauce
1 tablespoon fresh lemon juice

  1. Preheat the oven to 400°F.
  2. Place all of the vegetables on a rimmed baking sheet. Drizzle over the olive oil, sprinkle over the thyme and use your hands to toss so that the vegetables get evenly coated (you can use a spoon, but hands are faster and more effective). Spread the vegetables out on the baking sheet so they are in a single layer. Season with salt and pepper.
  3. Roast for about 40 minutes, until the vegetables are lightly browned in spots and tender.
  4. Remove the pan from the oven. Place the honey, butter, and Sriracha sauce in a small container and microwave for about 20 seconds until hot (you can also do this in a small sauce pan). Stir in the lemon juice. Pour the glaze over the vegetables and use a spoon to toss until they are well coated. Transfer to a serving bowl of platter and serve hot.

Other Info (pictures, nutrition, etc)
  • Add other root vegetables like carrots, beets, etc.
  • Keep each vegetable type seperate while roasting in case some need to be removed earlier than others.
Topic revision: r1 - 2020/01/01, RickMach
This site is powered by FoswikiCopyright © by the contributing authors. All material on this collaboration platform is the property of the contributing authors.
Ideas, requests, problems regarding Foswiki? Send feedback