Honey Roasted Vegetables With Macadamia Nuts
Servings
Prep Time
Cook Time
Ready In
Recipe: #9008
April 15, 2013
Categories: Side Dishes, Nuts/Seeds, Vegetables, Parsnips, North American, Budget-Friendly, Fall/Autumn, Winter, Oven Bake, Oven Roast, Vegetarian more
"I like to use multicolored heirloom carrots in this when they are available. But common orange carrots work just fine. Pearl onions can be substitute for the cipolline onions, or you may chop other onions into small chunks."
Ingredients
Nutritional
- Serving Size: 1 (456 g)
- Calories 353.6
- Total Fat - 22.3 g
- Saturated Fat - 4.6 g
- Cholesterol - 9.6 mg
- Sodium - 488.3 mg
- Total Carbohydrate - 31 g
- Dietary Fiber - 6 g
- Sugars - 19.5 g
- Protein - 10.7 g
- Calcium - 103.5 mg
- Iron - 2.5 mg
- Vitamin C - 19.9 mg
- Thiamin - 0.3 mg
Step 1
Heat oven to 400°F.
Step 2
Combine ingredients and toss well with olive oil to coat.
Step 3
Spread on a roasting pan in a single layer.
Step 4
Roast for twenty-five minutes, then stir.
Step 5
Roast another 20 minutes, then stir again.
Step 6
Drizzle 1-2 tablespoons honey over the veggies and toss again.
Step 7
Roast 5 minutes further.
Step 8
Mix the toasted nuts in just before serving.
Tips & Variations
No special items needed.
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