If I have to choose between salad and roasted vegetables, I will always choose roasted vegetables. Even over french fries. Yeah. I said it. I love the sweeteness that’s brought out by caramelising the vegetables under high heat, and a little honey brings out even more flavor. The bitterness from the charred edges, the sweetness from the caramelization and honey, and earthy undertone from the thyme just work wonders. And you know what else works wonders? Going to trader joes and finding ready to use petit vegetables so your prep time is cut down by half. I love getting the colorful petit carrots and the baby zuchinni bags from Trader Joes, both conveniently in a one pound bag, which is the perfect amount for this recipe. I also add other vegetables if and when I have them in my friedge, but carrots and zucchini have become a staple for my roasted veggie sides nowadays.
Here’s what you’ll need for a 9×13 in baking dish.
1 pound petit carrots
1 pound baby zucchini, cut lengthwise
1 head of broccoli, cut into florets
1 red onion, cut into 6-8 wedges
1 garlic head, seperated but not peeled
3 Tblspns butter
1 Tblspn olive oil
1 Tblspn honey
3-4 sprigs of fresh thyme, or 1/2 tsp dried thyme
salt and pepper to taste
1/2 tsp chilli flakes
Start off by preheating your oven to 415 F.
Then in a microwaveable bowl add the butter, oil, honey, thyme and seasoning and microwave for 20-30 seconds, or until the butter has melted. Whisk to combine.
Spread out your carrots and garlic cloves in the baking dish and drizzle over 1/3 of the butter mixture and mix together with your hands so the carrots and garlic are covered. Bake for 15 minutes, then take the dish out carefully.
Add the rest of the vegetables, spreading them out in an even layer across the baking dish, and drizzle over the remaining butter mixture. Mix with a spoon or spatula because the dish and carrots will be hot. Once everything is combined bake for another 25-30 minutes, or until the vegetables are lightly charred. Depending on your oven this may take more or less time, so please keep an eye on them.
The garlic isn’t necessary but if you’re a garlic lover like me, the garlic cloves caramelize beautifully and turn butter like, making them perfect to smear over some crusty bread, eaten with the vegetables or used to make a roasted garlic butter. I usually make these vegetables alongside Tarragon Chicken and serve with bread which I top with the roasted garlic and butter.