Roasted Winter Veggies with Fermented Garlic and Honey

Print Recipe Pin Recipe
Take your roasted vegetables up a notch by tossing them in a fermented garlic honey glaze. Make the garlic honey glaze a few days or a few weeks ahead of time and let it ferment. The natural sweetness of honey, paired with the rich, savory notes of fermented garlic, creates a caramelized coating on root vegetables like carrots,  potatoes, and Brussel sprouts. It’s a simple but delicious way to add probiotics to your Thanksgiving spread.

Ingredients

  • 1 lb Carrots
  • 1 lb Brussel Sprouts
  • 1 lb Potatoes
  • 3 tablespoons Olive oil
  • 1 teaspoon garlic salt
  • 1 teaspoon onion powder
  • 2 tablespoons fresh parsley
  • 1 jar garlic and honey – see below

Fermented Garlic and Honey

Every ingredient with a link was selected by me to make it easier for you. I may receive a small affiliate commission if you buy something through my links. Thank you! ❤️

Instructions

Fermented Garlic and Honey

  • Peel garlic cloves and place in a small mason jar. You can use any size jar depending on how much you want to make. Fill the jar with garlic 3/4 of the way to the top.
  • Pour honey over the garlic until it just covers the garlic. Mix the honey into the garlic until it covers it. The honey will get thinner over time. Cover with a secure lid. Place in a cool dark place
  • Let it ferment for at least 2-3 days for this recipe or up to two weeks. You can leave it for up to a year on your counter or in a cabinet. The garlic will change color and lose some of its spiciness. It will actually have a wonderful flavor that can taste like candy!

Roasted Veggies

  • Preheat the oven to 425 degrees F.
  • Cut the carrots and potatoes into 1 to 1 1/4-inch cubes. Cut the ends off the Brussel sprouts and cut them in half. All the vegetables will shrink while baking, so don't cut them too small.
  • Place all the cut vegetables in a single layer on a large baking sheet. Drizzle them with olive oil, salt, and pepper. Toss well. Bake for 25 to 35 minutes, until all the vegetables are tender, turning once with a metal spatula.
  • Drizzle the vegetables with the honey from the fermented honey and garlic jar. Use as much as you like. Then sprinkle with parsley and season to taste. Serve immediately.