Preheat oven to 400° F. Cut the beets, sweet potatoes and carrots each into slices that are about 1/4 inch thick and about 3 inches long. Put vegetables in a bowl and add oil. Toss to coat.
In a small bowl, mix together 1/2 tsp. salt, BeeMaid Honey and vinegar. Add to vegetables and toss. Put the vegetables in a single layer on two baking sheets and bake for 20 minutes.
Remove from oven and flip vegetables. Put back in the oven and bake an additional 10-15 minutes until caramelized, making sure not to burn. Add salt, to taste. Serve and enjoy!
Recipe courtesy of National Honey Board
cauliflower, cut into bite size pieces, eggs, panko bread crumbs, BeeMaid Liquid Honey, hoisin sauce, garlic, minced, onion powder, water, cold, cornstarch... Read More
French baguette, cut into 3/4” slice on the diagonal, BeeMaid Honey, olive oil, kosher salt, ground pepper, Boursin cheese, room temp, mayo, parmesan cheese, fresh tarragon... Read More
dried green lentils, carrots, peeled and quartered, yellow onion, garlic cloves, chicken broth (or water), bay leaf, cooked chicken, cubed (about 3 chicken breasts), thinly sliced green onions, shelled, walnut halves or walnut pieces... Read More
625 Roseberry Street
Winnipeg, Manitoba
Canada, R3H 0T4
Phone: 204-786-8977
Toll free: 1-866-788-8030
Fax: 204-783-8468
