Honey Roasted Vegetables
MERMAN'S REVENGE RECIPE
HONEY-ROASTED VEGETABLES
Colorful roasted vegetables caramelized with olive oil, honey and Merman's Revenge Salmon Seasoning for a bright, herbaceous side with just a touch of sweetness.
LET'S COOK
DIRECTIONS
PREHEAT THE OVEN
Preheat the oven to 425°F and line a baking sheet with parchment paper.
PREP THE VEGETABLES
Cut the vegetables into similarly sized pieces. Add them to a large bowl with the olive oil, honey and Merman's Revenge Salmon Seasoning. Toss until every piece is evenly coated.
ROAST
Spread the vegetables in a single layer on the prepared baking sheet. Roast for 25-30 minutes, flipping halfway through, until tender and lightly caramelized.
FINISH & SERVE
Transfer the roasted vegetables to a serving dish. Add another light sprinkle of Salmon Seasoning if desired and garnish with parsley or dill.
MADE WITH
SALMON SEASONING
A sweet, savory and herbaceous blend made with Fresh From Florida lemon that brings bright flavor to seafood, vegetables and more.
EXPLORE SALMON SEASONING →
GOOD TO KNOW
TIPS FROM
THE MERMAN
DON'T CROWD THE PAN
Give the vegetables room so they roast and caramelize instead of steaming.
ADD A BUTTERY FINISH
For richer flavor, add a tablespoon of butter during the final 5 minutes of roasting.
MAKE IT HEARTIER
Add roasted cauliflower or parsnips, or toss in halved cherry tomatoes or roasted corn at the end.
RECIPE VIDEO
WATCH IT COME TOGETHER.
Follow along and see how this recipe comes together from prep to plate.
HUNGRY FOR MORE?
