Sides & Salads

Honey Garlic and Chilli Roasted Veggies

  • Easy

  • 45 mins - 1 hour

Forget the roast potatoes. Add a plate of these honey, garlic and chilli roasted veggies to the table for a party-ready side dish that’ll be devoured even faster than the main course!

Recipe by @CookRepublic in partnership with Capilano Honey

  • Skill Level

    Easy

  • Prep Time

    15 mins

  • Cooking Time

    30-45 mins

  • Servings

    4

Ingredients

  • 250g carrots, peeled and halved lengthways
  • 250g parsnip peeled and halved lengthways
  • 2 red onions, peeled and quartered
  • 1 medium cauliflower, florets only
  • 2 tbsp extra virgin olive oil
  • 1 tbsp Capilano Active Manuka Honey MGO 300+
  • ½ tsp dried chilli flakes
  • 4 garlic cloves, peeled and finely chopped
  • Salt & pepper, to taste
  1. Preheat the oven to 180°C (fan-forced). Line a baking tray with baking paper.
  2. In a small bowl combine olive oil, Capilano Active Manuka Honey, chilli, garlic, salt & pepper. Mix well.
  3. Add vegetables to prepared baking tray. Drizzle over ½ honey oil mixture and toss to combine.
  4. Roast for 30-45 minutes until vegetables are golden & tender. To serve, drizzle with remaining honey oil mixture and finish with leafy greens to serve.

Used in this recipe

  1. Preheat the oven to 180°C (fan-forced). Line a baking tray with baking paper.
  2. In a small bowl combine olive oil, Capilano Active Manuka Honey, chilli, garlic, salt & pepper. Mix well.
  3. Add vegetables to prepared baking tray. Drizzle over ½ honey oil mixture and toss to combine.
  4. Roast for 30-45 minutes until vegetables are golden & tender. To serve, drizzle with remaining honey oil mixture and finish with leafy greens to serve.
Capilano Bee