Recipe with honey
Rapeseed Honey Soy Marinade for Roasted Vegetables
Rapeseed honey is creamy and mild and brings a gentle sweetness to the marinade that combines well with soy sauce and garlic.
⏱ Preparation 15 min · Cooking/baking time 30 min · Total 45 min · 4 servings
Ingredients
- 3 tbsp soy sauce
- 2 tbsp SUMMSTOFF rapeseed honey
- 3 tbsp olive oil
- 2 cloves of garlic
- 1 tsp grated ginger
- 1 tbsp rice vinegar or apple cider vinegar
- 600 g seasonal root vegetables (carrots, parsnips, parsley root)
- 300 g pumpkin (Hokkaido)
- Pepper
Method
- Preheat the oven to 200 °C (conventional, top/bottom heat).
- Peel the garlic and chop finely. Stir with the soy sauce, rapeseed honey, olive oil, ginger and vinegar until the honey dissolves.
- Peel the root vegetables and cut into even pieces; wash the pumpkin and cut into wedges with the skin on.
- Mix the vegetables thoroughly with the marinade in a bowl and season with pepper.
- Spread everything on a tray lined with baking paper.
- Roast in the oven for about 30 minutes, turning once halfway through.
- Before serving, drizzle with the remaining marinade from the tray.
Nutritional values per serving (approx.): 198 kcal · Fat 11 g · Carbohydrates 20 g · Protein 4 g
Tip: If you like it glossier, brush the vegetables with a little leftover marinade 5 minutes before the end.
Honey used: View rapeseed honey in the shop →