Garlic Balsamic Glazed Potatoes

These Garlic Balsamic Glazed Potatoes are delicious and so easy to make! They would make a wonderful side dish at your next dinner party.

Serves 6.

Prep Time: 10 mins

Cook Time: 1 hour

Total Time: 1 hour 10 mins


6 cups baby potatoes

4 tbsp. butter

Rosemary, to taste

Parsley, to taste

Seasoning salt, to taste

Onion Powder, to taste

Beary Berry Honey Garlic Balsamic Honey Vinaigrette


  1. Preheat oven to 400 degrees.
  2. Cut baby potatoes in half and place in a glass baking dish.
  3. Cut butter into small pieces and distribute amongst the potatoes.
  4. Sprinkle with rosemary, parsley, seasoning salt, and onion powder.
  5. Pour a generous amount of Beary Berry Honey Garlic Balsamic Honey Vinaigrette over potatoes.
  6. Bake in oven for at least 1 hour or until potatoes are soft, stirring halfway through.
  7. Enjoy!

Honey Roasted Walnut Clusters

These honey-roasted nuts make a delicious and healthy snack or package them up and give them away as stocking stuffers!

Prep time: 5 mins

Cook time: 25 mins

Total time: 30 mins


1 cup raw walnut halves

3/4 cup sliced almonds

1/4 cup flax seeds

6 tbsp. Beary Berry Honey Liquid Honey

2 tsp. ground cinnamon

Pinch of salt (to taste)


  1. Preheat oven to 350 F. Line a baking sheet with parchment paper and set aside.
  2. In a medium size bowl, combine honey, cinnamon, and salt. Add in walnuts, almonds, and flax seeds. Toss to combine.
  3. Spread nuts in small clusters on prepared baking sheet.
  4. Bake, stirring occasionally, until toasted, about 20-25 mins.
  5. Let cool completely before serving.
  6. Enjoy!


Honey Glazed Carrots with Nuts

Serves 6

Prep Time: 30 minutes

Total Time: 30 Minutes


6 cups, peeled and chopped carrots

½ cup Beary Berry Honey Ginger honey, or to taste

½ cup chopped walnuts

½ cup chopped almonds

1 tbsp cinnamon

Salt, to taste


  1. Place carrots in a large pot, cover with water and season with salt. Bring to a boil and cook until carrots are soft. Drain water.
  2. Add Beary Berry Honey Ginger honey and cinnamon to carrots and stir until covered. Transfer to a serving dish.
  3. Sprinkle chopped walnuts and almonds over top of carrots.
  4. Serve and enjoy!

Bacon-Wrapped Baby Potatoes with Honey

This is an easy and delicious recipe that works great as an appetizer or side dish. Serves 6.

24 baby potatoes

12 slices of bacon

2 oz (57g) of your favourite Beary Berry Honey flavoured honey

sour cream (optional)

1. Preheat oven to 350 F (180 C) and line a baking sheet with parchment paper.

2. Cut each slice of bacon in half and wrap one half-slice around each potato, securing with a toothpick.

3. Place the potatoes on prepared baking sheet and bake for 30 minutes or until bacon is browned and potatoes are tender.

4. Remove from oven and drizzle with honey.

5. Serve with sour cream, if desired.

Saffron Pilaf with Honey and Almonds

This fragrant rice with raisins and toasted nuts gets its beautiful golden colour from Persian saffron.  One of the world’s most expensive spices, saffron has a deep flavour that isn’t found in American saffron also known as saffron (good for colour but adding no flavour).

4 to 6 tbsp toasted nuts (pistachios, pine nuts, almonds, your choice)
2 tbsp butter or olive oil
1/2 cup onion, finely diced
1 cup basmati rice
1 ¼ cups water
2 tbsp golden or green raisins
1 tsp honey (see notes)
1/2 tsp salt (less or more to taste)
1/2 tsp saffron threads
4 cardamom pods lightly crushed (if you have them)

  1. In a medium fry pan, toast the nuts until golden brown, shaking and stirring often so they don’t burn. Pour them onto a heat-safe plate or bowl and allow them to cool completely. When cooled, coarsely chop them.
  2. To the hot pan, add the butter and onion and stir cook until softened and just starting to brown, about 5 minutes.
  3. Add the rice and stir cook another minute or two to lightly toast the rice.
  4. Add the water (careful – it will steam voraciously), raisins, honey, salt, saffron (crush the threads in the palm of your hand with your thumb before adding them) and cardamom pods (if you have).
  5. Reduce heat to low immediately and cover. Simmer until rice is tender, about 15 minutes. Stir it a couple of times while cooking.
  6. Remove the rice from the heat, fluff gently with a fork and cover again, letting it stand covered at least 10 minutes and up to 30.
  7. Adjust seasoning to your taste, then stir in half of the toasted nuts. Plate and garnish with remaining nuts.


  • Substitute the plain honey and cardamom pods with Beary Berry Chai Honey, which has cardamom and other eastern spices which would be delicious in this.
  • Or, try one of these Beary Berry Honeys:  Cinnamon, Ginger, Lemon or Licorice for a subtle hint of spice.



Garlic Balsamic Glazed Root Vegetables

Autumn vegetables are always delicious when roasted, especially when you add garlic and balsmic. Use whatever root vegetables you have on hand.

6 tbsp Beary Berry Garlic Balsamic Vinaigrette
4 cups root vegetables, peeled & cut into 1/2″ cubes
– carrot, butternut squash, turnip, rutabaga, yam, etc.
flaked sea salt
cracked black pepper

  1. Preheat oven to 450 degrees.
  2. Cut the vegetables into 1/2″ cubes and place them in a large bowl.
  3. Shake the Beary Berry Garlic Balsamic Vinaigrette really well, then measure out the amount you need and pour it over the vegetables. Toss them to coat well. Spread them out on a large, parchment-lined baking sheet.
  4. Roast the vegetables in the oven about 45 minutes. Stir them gently a couple of times until they’re just tender and nicely glazed.
  5. Spoon the vegetables back into the large bowl and toss with salt and pepper to taste.
  6. Serve them hot, room temperature or cold. Make a great warm or cold salad.


Honey Roasted Carrots

With autumn comes the boon of harvest vegetables. Carrots are readily available any time of year, but this recipe is also delicious with yam and squash.

3 tbsp honey
2 tbsp oil
1/4 tsp sea salt
1 tsp coarse black pepper (1/2 tsp fine ground pepper)
12 large carrots
1 tbsp minced fresh herbs – thyme, sage, rosemary

  1. Preheat oven to 450 degrees.
  2. Cut the carrots into 1/2″ rounds. For the skinnier ends and for skinnier carrots, cut thicker rounds or segments so all the pieces will cook evenly.
  3. In a large bowl, whisk together the honey, oil, salt and pepper.
  4. Add the carrots and coat them well. Spread them out on a large, parchment-lined baking sheet.
  5. Roast the carrots in the oven about 45 minutes. Stir them gently a couple of times until they’re just tender and nicely glazed.
  6. Spoon the carrots back into the large bowl and toss with the fresh herbs. Taste and adjust seasoning if you feel it needs it.
  7. Tip the carrots into a serving bowl or onto a platter, or divide among individual plates.