Honey-Glazed Roasted Veggies

Prep time: 15 minutes | Cook time: 20 minutes | Makes 3 cups

Glaze:

2 tablespoons raw honey

2 teaspoons minced garlic

¼ teaspoon dried marjoram

¼ teaspoon dried basil

¼ teaspoon dried oregano

⅛ teaspoon dried sage

⅛ teaspoon dried rosemary

⅛ teaspoon dried thyme

½ teaspoon salt

¼ teaspoon ground black pepper

Veggies:

3 to 4 medium red potatoes, cut into 1- to 2-inch pieces

1 small zucchini, cut into 1- to 2-inch pieces

1 small carrot, sliced into ¼-inch rounds

1 (10.5-ounce / 298-g) package cherry tomatoes, halved

1 cup sliced mushrooms

3 tablespoons olive oil

1. Combine the honey, garlic, marjoram, basil, oregano, sage, rosemary, thyme, salt, and pepper in a small bowl and stir to mix well. Set aside.
2. Place the red potatoes, zucchini, carrot, cherry tomatoes, and mushroom in a large bowl. Drizzle with the olive oil and toss to coat.
3. Pour the veggies into the baking pan.
4. Slide the baking pan into Rack Position 2, select Roast, set temperature to 380ºF (193ºC) and set time to 15 minutes.
5. Stir the veggies halfway through.
6. When cooking is complete, the vegetables should be tender.
7. When ready, transfer the roasted veggies to the large bowl. Pour the honey mixture over the veggies, tossing to coat.
8. Spread out the veggies in the baking pan.
9. Increase the temperature to 390ºF (199ºC) and set time to 5 minutes on Roast.
10. When cooking is complete, the veggies should be tender and glazed. Serve warm.