Honey-Roasted Vegetables
Love veggies? If you said no, don’t worry—you will now.
These colorful, caramelized vegetables tossed in a buttery salmon seasoning will have you changing your tune about veggies. They’re bright, herbaceous, and just a little tangy if you add a splash of lemon juice.
Ingredients:
For the Vegetables (mix and match—aim for about 6 cups):
2 cups carrots, sliced into sticks
1 cabbage
3 bell peppers (tricolor for some colorful fun!)
1 yellow squash
For the Flavoring:
2 tablespoons Merman’s Revenge Salmon Seasoning
3 tablespoons olive oil or melted butter
1 teaspoon honey or maple syrup (balances the herbs)
Fresh dill or parsley, for garnish
Directions:
1. Preheat your oven.
Preheat the oven to 425° F (220° C).
Line a baking sheet with parchment paper.
2. Prepare the veggies.
Chop your veggies down to similar size chunks.
Toss all chopped vegetables in a large bowl with olive oil, honey, and Merman’s Revenge Salmon Seasoning.
Toss well until every piece is coated.
3. Roast the veggies.
Spread vegetables evenly on the baking sheet in a single layer.
Roast for 25–30 minutes, flipping halfway through, until tender and slightly caramelized.
4. Add the finishing touches.
Remove your veggies from the oven and plate them.
Sprinkle with a touch more Merman’s Revenge Salmon Seasoning on top if you would like.
Garnish with parsley.
5. Enjoy!
Bonus Tips:
Don’t overcrowd the pan. Spreading the veggies out will help them roast (not steam) and give them some golden edges.
For a richer flavor, add a tablespoon of butter in the last 5 minutes of roasting.
If you’re looking to add even more veggies, toss in halved cherry tomatoes or roasted corn kernels at the end.
Make it hearty by adding in chunks of roasted cauliflower or parsnips for more texture.
