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.
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.
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.
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.
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.
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.😊
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