Honey baked vegetables

I often use the oven to cook meats instead of frying them (I hate cleaning up splatter from sizzling sausages, chops or steaks) so since the oven is going anyway, this is the ideal opportunity to cook some veg for accompaniment.  Although the butter and honey aren’t so good for the waistline, they are yummy.  Here I had some corn and pumpkin, but you could just as easily cook sweet potato, carrot, parsnip, or whatever you fancy.

Honey baked vegetables

Honey baked vegetables

Preheat fan forced oven to 160 celcius, 180 if not fan  forced.

Vegetables sufficient for 4 – 6 people (this time I used six wedges of pumpkin about 1.5 cm thick at the thick end and three corncobs)

100g butter

1/4 cup honey

Pinch of salt

1 tbsp dried parsley (or 1/4 cup chopped fresh if you have it)

Prepare vegetables and place in baking dish.  In a microwave safe jug, melt butter, then add other ingredients and mix well.  Pour over vegetables and stir to coat.  Cover baking dish with aluminium foil.  Bake for 45 minutes.  Sprinkle with extra parsley if desired.

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