For The Best Roasted Vegetables, Add This Sweet Ingredient And Thank Us Later

My mom's philosophy when it came to almost all veggies was, "if you want to make them sing, roast 'em." Every Sunday, trays of potatoes, carrots, and parsnips came out of the oven with crisp, caramelized edges and amazingly soft interiors that we greedily devoured. Although she never fell victim to the sabotaging effects of parchment paper on roasted veggies , mom didn't do much more than wash and chop them. If only she'd known about the transformative power of a drizzle of honey, it might have finally persuaded us to eat broccoli.

Adding honey to vegetables might seem a little weird, and it certainly doesn't work for everything out there, but we'll get to that later. For centuries, people have relied on honey's medicinal properties , while cooks of all stripes know it brings a rich sweetness to a wide range of recipes, including savory dishes. For Pinch and Swirl founder Marissa Stevens, it's an essential ingredient for rustling up mouthwatering roasted vegetables. "Honey is one of my favorite ways to add contrast," she told our sister site The Takeout , adding that it emphasizes their natural sweetness, as well as their flavor. "That touch of sugar helps deepen browning and gives the vegetables a glossy, golden finish."

Two other important tips for roasting vegetables with honey: "Use moderate heat (around 400 degrees Fahrenheit) and make sure the vegetables are coated in oil first," Stevens said. You want the veggies to slowly caramelize and cook all the way through, and the sugars not to burn.

Read more: 12 Mistakes Everyone Makes Using Parchment Paper

Honey is just the start for boosting roast veggies' flavor, but use a sweet flavor combo wisely

There are many different types of honey, produced all over the world , and each has its own unique characteristics, so watch out for those with stronger flavor profiles. Whether you prefer the freshness of acacia honey or the floral notes of orange blossom, it will add layers of delicious complexity to even the simplest tray of veggies. Don't worry if honey isn't your bag, you can achieve a similar result with brown sugar.

Just be sure to raid your spice rack for flavors that will complement or enhance both the vegetable and the honey or sugar. Garlic is always a winner, as are paprika and cumin, but woody herbs like rosemary and thyme will also take the flavor to another level. Throw in a little heat with pepper flakes or hot sauce, while a squeeze of citrus or splash of vinegar will bring balance, and you're well on your way to a magnificent glaze for your roasted veggies.

Not every vegetable can take a sweet boost from a slick of honey or sprinkle of sugar. Solid root vegetables that have a bit of heft and a natural sweetness, like Brussels sprouts, carrots, turnips, beets, and parsnips, taste amazing with a herby, spicy, and sugary glaze. Honey can also work wonders with softer varieties like broccoli and asparagus, but will be a disaster for high-moisture veggies like zucchini. Skip the honey and make crispy zucchini fries instead.

Static Media owns and operates Foodie and The Takeout.

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