Don’t worry about your chopping being perfect – rough chopped is great for this recipe.

Specific amounts don’t really matter – the more variety the better!


• 1 lb. Chopped onions

• 1 lb. Cabbage/cut in wedges with core attached

• 1 lb. Chopped potatoes

• 1 lb. Chopped carrots

• 1 lb. Chopped squash

• 1 lb. Chopped peppers

• ¼ cup Honey

• Salt/pepper

• 2 tbsp. Fresh chopped herbs (rosemary, sage, thyme, oregano)


The vegetables need to be slightly charred to bring out that great flavor. Any leftovers can be easily used the next day by tossing them  with pasta or pureeing them with chicken stock or water to make a great soup or pasta sauce.

  1. Pre heat the oven to 400 degrees.
  2. Place all the vegetables in a large bowl and toss with the oil and honey, then season with kosher salt and pepper.
  3. Pour onto a baking sheet and roast in a 400 degree oven for 30 to 45 minutes, check and stir every 15 minutes.
  4. Once the vegetables are done, sprinkle with fresh herbs and serve.