Roasted Winter Veggies with Fermented Garlic and Honey

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 brussels sprouts. It’s a simple but delicious way to add probiotics to your Thanksgiving spread.

Ingredients

1 pound Carrots
1 pound Brussel Sprouts
1 pound 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

Organic garlic
Raw Honey – or local honey

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.
Mix the honey into the garlic until it just covers the garlic. 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°F.
Cut the carrots and potatoes into 1 to 1 1/4-inch cubes. Cut the ends off the Brussels 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.