04 Dec 2018 Roasted Honey-Garlic Zucchini Spears
This recipe was born by a need for a new, and different, vegetable side dish… Though green beans and salads are a staple in my house, I wanted something fresh, delicious, and inspired.
I served this on Friday night when we had a lot of company, and this dish was enjoyed by all. Healthy, easy to prepare, full of flavor, and gorgeous on the plate, this recipe works well with any meal.
Roasted Honey-Garlic Zucchini Spears
Pre-heat the oven to 425*.
You will need 4-5 large zucchini. To prepare the zucchini, wash and dry well and cut the top and bottom off each zucchini. Cut each zucchini in half horizontally. Then cut each half in half vertically. Now cut each piece into long spears.
Lay the spears on a cookie sheet that has been lined with parchment paper.
To the zucchini spears, add:
2 red onions, sliced
Smashed garlic cloves from 1 head of garlic (use the entire head of garlic)
To easily peel and smash the garlic cloves, place each clove flat on the cutting board. With the flat side of a knife, press down onto the clove, smashing it into the cutting board. The garlic will slip right out of the peel and the clove will be smashed.
You should now have zucchini spears, garlic and red onion on your parchment-paper-lined cookie sheet. Dress the vegetables with:
Generous drizzle (light tasting) olive oil
Generous drizzle honey
A few splashes of good quality balsamic vinegar
Note: Though some prefer exact measurements, I cannot give precise amounts of honey, oil, and vinegar for this recipe. Please use your discretion and cooking intuition; you want the flavor of each to come through – don’t be skimpy (but don’t drown the vegetables either!).
Roast on 425* for about 45 minutes, stirring part way through roasting.
Serve warm or at room temperature.
Be sure to check out these other delicious vegetable dishes:
Happy cooking, b’tay’avon, lichtegheh Chanuka samayach to all, and enjoy!