Our family has been making this honey sauce for years. It’s quicker and simpler to make than any sauce you can buy at the store. It makes an excellent dipping sauce, so I suggest keeping extra on hand.
| Prep Time: | 30 mins |
| Cook Time: | 30 mins |
| Additional Time: | 5 mins |
| Total Time: | 1 hr 5 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 (15 ounce) can garbanzo beans, drained and rinsed
- ½ pound sweet potatoes, diced
- ½ pound butternut squash, diced
- 1 (8 ounce) package sliced fresh mushrooms
- 1 medium zucchini, sliced
- 1 medium yellow squash, sliced
- ½ white onion, sliced
- ½ cup diced carrot
- 2 tablespoons olive oil
- 1 tablespoon minced garlic
- 2 tablespoons honey
- 2 tablespoons dried oregano
- ground black pepper to taste
Instructions
- Preheat the oven to 400 degrees F (200 degrees C). Line a large baking pan with foil. Oil lightly.
- Combine garbanzo beans, sweet potatoes, butternut squash, mushrooms, zucchini, yellow squash, onion, and carrot in a large bowl; mix well. Add olive oil and garlic and continue to mix. Add honey, oregano, and pepper. Continue to mix until well coated.
- Bake in the preheated oven, stirring occasionally, until tender, 30 to 35 minutes. Let cool for 3 to 5 minutes before serving.
- Prep time will vary greatly. I recommend using precut veggies available in your local grocery store. For example, I found fresh-cut sweet potato and butternut squash, which drastically reduced my prep time to about 15 minutes. It may be more expensive, but the time saved is totally worth it!
- Feel free to add additional spices. Rosemary would be fantastic!
Reviews
I cut the honey way back, to 1/2 tsp. I liked the idea of combining all these veggies. We liked it but didn’t love it; I’ll keep playing with it to find the combination we like best.
Two stars because: (1) the 30-minute prep time seems a bit optimistic. I’m an experienced cook and have done my share of peeling/chopping, and it seemed to take more than 30 minutes. I got two yellow squash in my “Imperfect Produce” box. I had never used yellow squash before so wasn’t sure if they would be small or medium. I used one for this recipe. I also didn’t know if it was standard practice to peel yellow squash and the recipe directions were silent, so I simply scrubbed the squash and sliced it. I didn’t have a zucchini in my Imperfect Produce box but had a cuke, which appeared to be an English cuke so used that instead. I had bought a butternut squash–never used one before. I only used the neck part of the squash. I pared that–it was difficult because the shell was hard and thicker than cukes, carrots, etc. I planned to use the bottom of the squash also but it was so hard to cut in half that I decided to just roast as is another time. The ease of preparation (or lack thereof) is definitely a consideration when I rate a recipe and was a factor in this one. (2) I was disappointed in the taste–bland and indistinct, probably because there are too many competing veggies in this. Even if this had an easy prep, I would still give it two stars. It’s something I won’t make again. Years ago I had saved a recipe from Parade magazine (part of Sunday paper). It was Roasted Sweet Potatoes and Onions in Jean Carper’s EatSmart column (and is on allrecipes)
I made this as written only subbed fresh oregano for dried. It was delicious and filling. The only thing I would do next time is add another cup of sliced mushrooms. Will definitely make again
We loved this recipe. I prepared exactly as written. This will be a regular.
I made it for Thanksgiving and it was delicious. I left out the garbanzo beans and mushrooms because some of my family don’t care for those ingredients. It was very easy to put together.
I followed the recipe, and it was just ok. I feel like some different spices could do a lot for this, but I won’t be making this again.