Autumn Harvest Roasted Vegetables w/ Brown Sugar & Hot Honey

• doses: 5

Ingredientes

🥕 Vegetables and nuts

1 bag multi-color carrots, peeled and cut into chunks or thick diagonals (or regular carrots)

1 bag tricolor baby potatoes (red, white, purple), cubed about ¾–1” (or regular potatoes - unpeeled, NOT russets)

1 bag purple and white cauliflower florets (or regular cauliflower)

1 medium red onion, cut into thick wedges

1 container pre-cubed butternut squash, further halved into slightly smaller pieces. (Trader Joe’s, or cube your own from whole squash)

½ cup walnuts

🧂 Olive Oil Marinade (Double Batch)

(This amount generously coats all veggies with a little extra to spare.)

½ cup olive oil

2 tsp brown sugar (light or dark)

1 tbsp apple cider vinegar

2 tsp lemon juice

1½ tsp kosher salt

½ tsp black pepper

1 tbsp chopped fresh rosemary (or 1 tsp dried)

1 tbsp chopped fresh sage (or 1 tsp dried)

Whisk together until the brown sugar dissolves and the mixture emulsifies slightly.

Instruções

1️⃣ Prep & Separate

Divide vegetables and nuts into three groups:

Group 1 (Dense): potatoes, carrots, butternut squash

Group 2 (Medium): cauliflower, red onion

Group 3: walnuts

Toss each group in its own bowl with enough marinade to coat evenly and thoroughly - it’s okay if there’s leftover.

2️⃣ Roast Setup

Line both sheet pans with parchment paper.

Oven #1: for dense veggies

Oven #2: for medium veggies

(If using one oven, start Group 1 first and add Group 2 halfway through.)

Preheat both ovens to 400 °F.

3️⃣ Roast Timing

Group 1 (Dense):

Spread out evenly on a sheet pan, avoiding crowding!

Roast 30–35 min

No need to flip, let the bottoms caramelize.

Group 2 (Medium):

Start 15 minutes after Group 1.

Roast 15–20 min, also parchment-lined, until lightly browned and tender.

4️⃣ Add Walnuts

In the last 5–7 min of the cauliflower/onion pan’s roast, scatter the walnuts across the sheet so they toast without burning.

5️⃣ Combine & Finish

Once both pans are done, transfer everything to a large serving dish or bowl.

Drizzle 1–2 tsp hot honey over the hot veggies.

Toss gently to coat, it’ll melt into a light glaze.

Optional: drizzle 1 tsp olive oil or melted butter for extra shine.