I first fell in love with this dish one year ago at Easter. In 2012, Ron and I went to Montclair, New Jersey to have dinner at his cousin Sharyn’s home. Sharyn was also featured in this post. She made the most delicious meal, which I’ve been dreaming about ever since.
For Easter of this year, I was so happy to see what she was making for dinner: my favorite honey roasted veggies, which she made the previous year! Huge chunks of vegetables tossed with sea salt, black pepper, olive oil, and honey, then roasted for 40 minutes until browned, sweet, and juicy. Below is my attempt at recreating Sharyn Taylor’s dish.