Adding a touch of natural sweetness to our Seasonal Bundle

This week’s Vegetable bundle blog feature: Add a touch of natural sweetness to your seasonal bundle! 

This week’s recipe blog is inspiring you to combine our two favourites: local in season vegetables and local honey to create easy meals.  

These recipes are exploring the magic of our honey with our local hearty Autumn vegetables for dishes that are both comforting and full of flavor.  

 
From roasted root vegetables drizzled with honey to savory glazes and vibrant salads, you'll discover new ways to incorporate this golden nectar into your late fall meals. This week’s recipe will bring both warmth and sweetness to your table! 

Happy Cooking!  

 
Recipes 

Honey Roasted Parsnip Soup 
Created by: Becca Heyes 

This honey roasted parsnip soup is thick and creamy, with a touch of sweetness, and plenty of earthy parsnip flavour. Such a good appetizer or light lunch! 
 

Ingredients: 
2 large parsnips 
1 onion 
1 TBSP olive oil 
1 TBSP liquid honey 
Salt 
Black pepper 
Few sprigs fresh thyme 
3 cups hot vegetable stock or water 
2 TBSP cream, to serve (optional) 

 
Instructions:  
1. Peel the parsnips, and cut them into finger-sized sticks. Peel the onion, and cut it into a few wedges. 

2. Lay the vegetables on a baking tray (make sure you use one with raised sides), and drizzle with olive oil and honey. Sprinkle over plenty of salt and pepper, and mix to combine. Spread the vegetables out into a single layer, and lay a few sprigs of fresh thyme on top.
3. Roast at 375°F for around 30 minutes, stirring once halfway.
4. When the vegetables are crispy, remove any thick thyme stalks from the tray (you can leave the leaves or any thin stalks). Then transfer the veg to a large saucepan (if using a hand blender), or straight into an upright blender.
5. To deglaze the pan, carefully pour a few tablespoons of boiling water onto the baking tray, and leave it to sit for a couple of minutes. Use a non-metal spoon or spatula to gently scrape any leftover crispy bits off the bottom of the tray, then tip the whole lot into the pan or blender.
6. Adding additional stock or water as necessary (I used about 3 cups of vegetable stock in total), blend the soup until it reaches your desired consistency. If needed, you can place the pan over the heat for a few minutes to ensure it's piping hot before serving.
7. If desired, serve topped with a swirl of cream and a few extra fresh thyme leaves.

Notes: Don't skip the pan deglazing! It's a vital step to make the soup as tasty as possible. 

Honey Roasted Sweet Potato 
Created by: Kristin Maxwell 
 
Oven roasted sweet potatoes are coated in a cinnamon honey sauce and roasted until they are crispy and caramelized on the outside and tender on the inside. A delicious side dish! 
 
Ingredients: 
2 lbs sweet potatoes 
2 TBSP Olive oil 
2 TBSP liquid Honey 
1 tsp fresh lemon juice 
1 tsp Cinnamon 
1/2 tsp Salt 
 
Instructions: 
1. Preheat oven to 425 degrees F. 

2. Line a large rimmed baking sheet with parchment paper and set aside.
3. Peel sweet potatoes and cut into 1-inch chunks, then place in a large bowl.
4. In a small bowl, whisk together olive oil, honey, lemon juice and cinnamon. Pour over sweet potatoes and toss to coat completely.
5. Arrange sweet potatoes on the prepared baking sheet and sprinkle with salt.
6. Roast in the preheated oven for about 20 minutes, then flip pieces over and roast for an additional 15-20 minutes, or until potatoes reach your desired tenderness.
7. Let stand for 5 minutes before serving.

Notes: Try to cut them as even in size as possible so they will bake evenly. 

 
 
 
Sheet Pan Hot Honey Mustard Chicken and Crispy Brussels Sprouts 
Created by: Cheff Recipes 
 
This dish is a delightful combination of flavors and textures. The chicken thighs are tender and succulent, while the Brussels sprouts are perfectly caramelized and crispy. The hot honey mustard sauce adds a sweet and spicy kick that elevates the dish to a whole new level of deliciousness. It’s a simple yet impressive meal that’s perfect for any day of the week. Enjoy! 

Ingredients: 
For the Chicken: 
4 bone-in, skin-on chicken thighs 
Salt and black pepper to taste 

For the Brussels Sprouts: 
1 lb Brussels sprouts, trimmed and halved 
2 TBSP olive oil 
Salt and black pepper to taste 
 
For the Hot Honey Mustard Sauce: 
1/4 cup Dijon mustard 
2 TBSP honey 
1 TBSP apple cider vinegar 
1 TBSP hot sauce (adjust to your preferred spice level) 
2 cloves garlic, minced 
1 tsp smoked paprika 
1/2 tsp dried thyme 

Instructions: 
1. Preheat your oven to 425°F (220°C) and place a rimmed baking sheet in the oven while it’s heating up. Preheating the baking sheet will help achieve crispy Brussels sprouts. 

2. Season the Chicken: Season the chicken thighs with salt and black pepper on both sides.
3. Prepare the Brussels Sprouts: In a large bowl, toss the halved Brussels sprouts with olive oil, salt, and black pepper until they are well coated.
4. Arrange on the Baking Sheet: Carefully remove the hot baking sheet from the oven and place the seasoned chicken thighs on one side of the sheet and the Brussels sprouts on the other side. Ensure they are in a single layer.
5. Roast in the Oven: Roast the chicken and Brussels sprouts in the preheated oven for about 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the Brussels sprouts are golden brown and crispy.
6. Prepare the Hot Honey Mustard Sauce: While the chicken and Brussels sprouts are roasting, prepare the hot honey mustard sauce. In a small bowl, whisk together Dijon mustard, honey, apple cider vinegar, hot sauce, minced garlic, smoked paprika, and dried thyme. Adjust the hot sauce to your desired level of spiciness.
7. Glaze the Chicken: Once the chicken is cooked through, remove the baking sheet from the oven. Brush the hot honey mustard sauce generously over the cooked chicken thighs.
8. Serve Hot: Transfer the chicken and Brussels sprouts to serving plates.
   Drizzle any remaining hot honey mustard sauce over the Brussels sprouts for an extra burst of flavor.

 
 
Roasted Red Potatoes and Carrots 
Created by:  Well Plated 
The perfect recipe combining two vegetables from the bundle with rosemary, spices, and honey. Tender, caramelized and absolutely delicious, this easy side pairs with any recipe! 

Ingredients: 
For the Roasted Potatoes and Carrots: 
1 lb carrots peeled, halved lengthwise if thick 
1 lb red potatoes halved and quartered 
2 TBSP extra-virgin olive oil 
1 TBSP liquid honey 
1 tsp ground cumin 
1 tsp smoked paprika 
¾ tsp kosher salt 
¼ tsp cayenne pepper omit if sensitive to spice 
1 TBSP chopped fresh rosemary 

For the Honey Yogurt Sauce: 
1 cup plain Greek yogurt 
1 ½ TBSP liquid honey 

Instructions: 
1. Place a rack in the lower third of your oven, then preheat the oven to 400°F. Line a large, rimmed baking sheet with foil and coat the foil with nonstick spray. 

2. Place the carrots and potatoes in the center of the baking sheet. Drizzle with the olive oil and honey, then sprinkle with cumin, smoked paprika, salt, and cayenne. Toss to coat, then spread into a single layer.
3. Bake in the oven’s lower third until vegetables are browned in spots and tender when pierced with a small, sharp knife, about 25 to 30 minutes, tossing halfway through. Sprinkle with rosemary and toss to coat.
4. While the vegetables bake, prepare the honey yogurt sauce: In a small bowl, stir together the Greek yogurt and honey. Transfer the vegetables to a serving plate. Serve warm with big dollops of yogurt on top and extra yogurt on the side.

The following recipe can be drizzled over this week’s cucumber, peppers, cherry tomato and mixed lettuce for a delicious salad. Add your favourite protein for a fulfilling and delicious lunch or dinner. 
 
Balsamic Honey Dressing 
Created by:JZ Eats: Jordan 
 
The perfect addition to any leafy green salad. You’ll be making this easy recipe weekly! It can also be used as a marinade for steak, chicken, or fish. 

Ingredients: 
1 TBSP dijon mustard 
1-2 TBSP honey more or less depending on how sweet you like it 
1/2 cup extra virgin olive oil 
1/4 cup balsamic vinegar 
1 garlic clove minced 
1/4 tsp kosher salt 
1/2 tsp fresh cracked black pepper 

Instructions: 
1. Place the dijon mustard, honey, olive oil, balsamic vinegar, garlic, salt, and pepper in a glass jar and shake or stir until fully combined. 
 
2. Drizzle over your lettuce and favourite local vegetables to make a delicious local salad.  

Sweet and Spicy Honey Pepper Chicken Recipe 
Created by:  Cheff Recipes 

This is an irresistible dish that combines the sticky sweetness of honey with the bold, savory heat of black pepper and a touch of spice. This recipe offers a balanced flavor profile that appeals to those who love a mix of sweet and spicy in their meals. Whether you’re making dinner for family, friends, or yourself, this delicious chicken recipe is bound to impress. 
 
Ingredients: 
1 lb (450g) boneless, skinless chicken breasts, cut into bite-sized pieces 
2 TBSP olive oil 
1/4 cup honey 
2 TBSP soy sauce 
1 TBSP apple cider vinegar (or rice vinegar) 
1 TBSP sriracha sauce (adjust for heat preference) 
1 tsp crushed red pepper flakes (optional for extra spice) 
1/2 tsp garlic powder 
1/2 tsp black pepper 
1/4 tsp salt 
1 TBSP cornstarch mixed with 2 TBSP water (slurry for thickening) 
1/4 cup water (for sauce) 
Green onions, chopped (for garnish) 
Sesame seeds (for garnish, optional) 
 
Instructions:  

Prepare the Chicken: 1.  Heat olive oil in a large skillet over medium-high heat. 

2. Season the chicken pieces with salt and black pepper, then add to the skillet. Cook for 6-8 minutes, stirring occasionally, until the chicken is golden brown and cooked through. Remove the chicken from the skillet and set aside.
3. Make the Sauce: In the same skillet, add honey, soy sauce, apple cider vinegar, sriracha sauce, crushed red pepper flakes (if using), garlic powder, and 1/4 cup water. Stir to combine and let the sauce simmer for 2-3 minutes.
4. Thicken the Sauce: Stir the cornstarch slurry into the sauce and continue to cook for 2-3 minutes, or until the sauce thickens to your desired consistency.
5. Combine Chicken with Sauce: Add the cooked chicken back into the skillet, tossing it to coat with the sweet and spicy honey pepper sauce. Let the chicken simmer in the sauce for an additional 3-5 minutes to soak up all the flavors.
6. Serve: Remove from heat and garnish with chopped green onions and sesame seeds if desired.

Notes: Adjusting Heat: For a spicier dish, add more sriracha or crushed red pepper flakes. To reduce the spice, use less sriracha or skip the red pepper flakes. 

Serving Suggestions: Serve this sweet and spicy chicken over steamed rice or with a side of stir-fried vegetables for a complete meal. 

Friendly Reminder: Looking for additional inspiration? ALL recipes from the past two plus years are available on the blog for reference.😊