Savory & Sweet: Honey-Glazed Autumn Vegetables

There’s something magical about the flavors of fall: roasted root vegetables, earthy herbs, a hint of sweetness in the air. This Honey-Glazed Autumn Vegetables recipe is the ultimate way to bring it all together. It’s simple, nourishing, and just fancy enough to serve at a dinner party or holiday meal—without the stress.

🧄 Ingredients

You’ll need about 6 cups of chopped veggies total. Here’s a great autumn mix:

• 2 medium carrots, peeled and chopped

• 1 small butternut squash, peeled and cubed

• 1 medium parsnip or turnip, peeled and chopped

• 1 small red onion, cut into wedges

• 1 cup Brussels sprouts, halved

• 2 tbsp olive oil

• 2 tbsp Champlain Valley Apiaries raw honey (plus a drizzle for serving)

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• 1 tsp fresh thyme (or ½ tsp dried)

• 1/2 tsp sea salt

• 1/4 tsp black pepper

• Optional: pinch of chili flakes or smoked paprika for a kick

💡 Tip: Add chunks of sweet potato, beets, or even apples for extra autumn vibes!

🔥 Instructions

1. Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.

2. Prep your veggies and spread them evenly on the baking sheet.

3. In a small bowl, whisk together olive oil, honey, thyme, salt, pepper, and any optional spices.

4. Pour the glaze over the vegetables and toss everything to coat evenly.

5. Roast for 30–35 minutes, stirring once halfway through, until the veggies are golden, tender, and starting to caramelize on the edges.

6. Drizzle with a little extra honey before serving, if desired. Garnish with fresh herbs like parsley or sage!

This is one of those dishes that tastes like fall in every bite—warm, earthy, and a little bit sweet. The honey does so much with so little effort: it helps the vegetables caramelize and adds just enough complexity to make people ask, "What did you put in this?!"

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