Honey Spiced Roasted Vegetables

Honey Spiced Roasted Vegetables


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This is a perfect side dish of roast vegetables with a Mediterranean twist. I made this one night to accompany grilled lamb cutlets when I wanted something a bit different.

Belinda Stafurik

Serves: 4 

  • Vegetables
  • 1 large sweet potato, cut into large chunks
  • 1 medium carrot, cut into large chunks
  • 100g mushrooms, quartered
  • 50g beans
  • 2 tablespoon sultanas
  • 150g baby spinach, washed
  • Glaze
  • 1 teaspoon cumin
  • 1 teaspoon sweet paprika
  • 1/2 teaspoon cayenne pepper
  • 1 tablespoon rosemary leaves, finely diced
  • 2 tablespoon lemon juice
  • 2 tablespoon honey
  • 2 garlics, minced
  • 1/2 cup (125ml) oil
  • salt and pepper, to taste

Preparation:15min  ›  Cook:30min  ›  Ready in:45min 


  1. Combine all the ingredients for the glaze then mix well.
  2. Vegetables

  3. Place the sweet potato and carrots in a large roasting tray and pour the glaze over the sweet potato and carrots.
  4. Place the roasting tray in a preheated oven of 150 degrees C and cook for 15 minutes. Remove from the oven then mix in the mushrooms, beans and sultanas ensuring to cover all vegetables with the glaze. Cover with foil and roast for a further 10 minutes.
  5. Remove the foil and place back in the oven for 5 minutes until sweet potato and carrots are crisp. Serve on top of a bed of baby spinach and drizzle the glaze on top.

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