I am in complete utter shock that Thanksgiving is just a couple weeks away. I have a birthday party to plan, baking business to worry about, I started selling Nerium and I haven’t thought about Thanksgiving or Christmas one bit. By this time I usually have all Christmas presents bought and I just have to debate on the meals.
This year I am running way behind in everything. I have one present bought for Christmas and that is it. Luckily we won’t be hosting Thanksgiving, but we are having MY whole family for Christmas. It’s time for me to buckle down and get to buying presents and planning out the meals.
I’ve always had a thing for vegetables. I like them baked, fried, raw, sautéed and dipped into sauces. This past week I LOADED up on vegetables at the grocery store and decided to compile them all together for a roast. My mom used to make a dish with carrots using honey, so that is where my idea of honey came in mind. Nothing like having a little sweetness to go with your veggies.
This dish could also be served at your next family dinner, Thanksgiving or Christmas event. Guess what guys?? That is one less dish that I have to worry about now for our Christmas meal. Now I just need to figure out everything else. Any suggestions…..?
ENJOY ~ Meagan
Honey Roasted Vegetables
1 cup halved brussels sprouts
1 cup halved button mushrooms, stems removed
1 1/2 cups cubed butternut squash
8 white asparagus stalks cut in half
3 large carrots, peeled and cut in 2 inch pieces
1/2 cauliflower head, chopped into florets
1/4 cup olive oil
2 Tablespoons pure honey
Preheat oven to 425 degrees.
In a large bowl add all of the vegetables and pour in the olive oil. Heat the honey for about 10 seconds in the microwave (easier to pour over vegetables). Pour the honey into the bowl and stir with spoon until everything is well coated.
Place the vegetables onto a foiled baking sheet and bake for 30 minutes. Flip the vegetables half way through the cooking process.
Remove the vegetables and lightly season with salt.