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Hot Honey Glazed Roasted Vegetables Recipe

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This recipe for Hot Honey Glazed Roasted Vegetables is from Family Recipes & Our Favorites, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lb carrots
• 1 lb Brussels sprouts
• 1 lemon
• 1 oz honey
• 1 tsp. crushed red pepper
kosher salt & ground pepper
• olive oil
• 1⁄4 c sugar
Directions:
Directions:
1. Prep & roast vegetables: Preheat oven to 450°F with a rack in the lower third. Scrub and trim carrots; cut crosswise on an angle into 1⁄4-inch thick slices. Trim Brussels sprouts, then halve (or quarter, if large). Toss on a rimmed baking sheet with 2 tablespoons oil; season with salt and pepper. Roast on lower oven rack until tender and browned in spots, rotating sheet halfway through, 20–25 minutes.

2. Make honey glaze: Meanwhile, finely grate 1⁄4 teaspoon lemon zest; reserve for step 6. Squeeze 1 tablespoon lemon juice into a small bowl. In a small saucepan, combine all of the honey and 1⁄4 cup each of water and sugar. Bring to a simmer over medium- high heat. Cook until honey begins to brown slightly, 7–8 minutes. Remove from heat; stir in lemon juice and a pinch of crushed red pepper.

3. Glaze vegetables: Whisk 2 tablespoons butter and a pinch of salt to saucepan with honey glaze until combined and butter is melted. Pour honey glaze onto baking sheet with roasted vegetables and toss to coat; season to taste with salt and pepper. Serve honey-glazed roasted vegetables with reserved lemon zest sprinkled over top.
Number Of Servings:
Number Of Servings:
4-8

 

 

 

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