Honey Roasted Vegetables

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  • 3 to 4 large carrots
  • 3 parsnips
  • 2 baking potatoes
  • 1 very large sweet onion, peeled and cut in wedges
  • 2 cups trimmed and halved Brussels sprouts (about 8 ounces)
  • 1/4 cup honey
  • 1/4 cup olive oil
  • 2 to 3 tablespoons TABASCO® brand Buffalo Style Sauce
  • 2 tablespoons chopped parsley


Peel carrots, parsnips, and potatoes and cut into 1/4-inch cubes. Place in a large bowl with onion and Brussels sprouts; there should be about 12 cups. Drizzle olive oil and honey over vegetables and toss until well coated.

Place vegetables on a large baking pan in a single layer. Cover with foil and bake in a 425°F oven for 30 to 40 minutes or until just tender. Remove foil and bake 5 to 10 minutes longer or until nicely browned.

Return vegetables to large bowl and drizzle with TABASCO® Buffalo Style Sauce; sprinkle with parsley and toss well. Serve warm.

Makes 6 to 8 servings.

Use any combination of vegetables that you like. Other good options for roasting include sweet potatoes, butternut squash, beets, fennel, turnips, rutabaga, and zucchini.

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