Honey-Chile Glaze for Roasted Root Vegetables

Honey-Chile Glaze for Roasted Root Vegetables

This simple, honey sweetened and tart glaze for root vegetables can be made as spicy as you like it by adding more chile powder or red pepper flakes. It also makes a great dressing for a raw kale salad or mixed winter squash bake.

Honey-Chile Glaze for Roasted Root Vegetables
  • 1/4 cup olive oil
  • 1/4 – 1/3  cup honey
  • 1/4 cup lemon juice
  • 1 clove garlic grated
  • 1 teaspoon ancho chile powder
  • 1/4-1/2 teaspoon chipotle chile powder
  • salt and pepper to taste
  1. Combine all in small bowl and whisk well, or put all ingredients in a small jar and shake like crazy.
  2. The honey will combine better and easier if it’s warmed a bit, so I put the metal bowl (or jar) on top of the oven as the veggies are roasting.
  3. When the veggies are about halfway done, I pour on some of the glaze (they shouldn’t be swimming in it, although it IS tasty enough for that!), toss around, then roast for another 20-30 minutes.


This honey chili also makes a beautiful dipping sauce for our favorite fresh spinach and brie grilled cheese. An excellent pairing with the creaminess of the brie cheese. A tasteful contrast to the slight bitterness of the fresh spinach. Just remarkable.

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