We’re wrapping up National Honey Month with a look at honey and fall vegetables. Lots of veggies available this time of the season have a bit of sweetness all their own. Add a touch of honey and roast them and you can take it to another level of deliciousness.

Honey Roasted Cherry Tomatoes

adapted from a recipe at Side Chef

Ingredients:

  • 1 pint of cherry tomatoes
  • 2 cloves garlic
  • 1 tablespoon honey
  • 3 tablespoons olive oil
  • Salt to taste
  • Ground black pepper to taste

Directions:

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Cut cherry tomatoes in half and arrange on an oiled roasting pan.
  3. *Crush garlic (2 cloves) with salt (to taste), and mix with honey (1 tablespoon), olive oil (3 tablespoon), and ground black pepper (to taste).
  4. Pour honey mixture over cherry tomatoes, and stir to coat. Roast for 30 minutes in the oven, until golden, juicy, and bubbling.
  5. Can be served over pasta, risotto, with grilled veggies, or on top of toasted bread as a fall bruschetta.

*Do Ahead: Doing Step 3 first and letting the ingredients steep together for 30-60 minutes will give you a deeper richer flavor.

Twice Roasted Sweet Potatoes with Hot Honey

recipe by Claire Saffitz from the Family Cookbook Project

Ingredients:

  • 3 medium sweet potatoes, scrubbed (about 3 lbs.)
  • 1 Fresno or other red chiles, thinly sliced
  • ¼ cup honey
  • 4 tablespoons unsalted butter
  • Salt to taste
  • 2 tablespoons apple cider vinegar

Directions:

  1. Preheat oven to 350°. Poke holes all over sweet potatoes and wrap each in foil. Place on a foil-lined rimmed baking sheet and roast until potatoes are tender, 60–70 minutes (if you have one, use a cake tester to poke right through foil). Unwrap and let sit until cool enough to handle.
  2. Increase oven temperature to 450°. Meanwhile, combine chile, honey, and butter in a small saucepan; season with salt. Bring to a simmer over low heat, stirring to combine. Remove from heat and stir in vinegar.
  3. Smash sweet potatoes with your palm, then tear into bite-sized pieces (including skin), the more irregular, the better. Place in a large bowl and add half of hot honey (do not include chile as it will burn); season with salt.
  4. Arrange pieces, skin side down, in a single layer on an unlined rimmed baking sheet and roast until browned and crisp around the edges, 20–25 minutes.
  5. Drizzle with remaining hot honey with chile. Makes 4 servings.

Cook’s Note: Consider Garlic Infused Honey for the tomatoes or Jalapeno Infused Honey for the potatoes (both from Wildflower Ridge), in place of the plain honey in these recipes. Just add the oil/butter and seasoning.

Try honey on all kinds of fall vegetables like carrots, winter squash, eggplant, etc. Or drizzle honey on cheese, with fruit, on waffles or popcorn. What could be more natural or sweeter?