A mix of farmers market bought tomatoes and some fresh ones homegrown this honey glazed roast turned out amazing!
Start by cooking the carrots in some onion and garlic with oil and then gradually add the rest of the ingredients. Finish it off with a delicious roasted tomato with veg skillet!
Most of my recipes are done in a skillet because skillets are such a life saving kitchen item and sometimes I have to stop and ask myself how was I cooking without a skillet 🙂
More on my Tomato and Carrot Skillet Roast
Rinse, chop and bake any veg that you think may be going bad and end up with a wonderful veg roast! In this recipe onions, garlic, peppers, sliced carrots, and spinach was used.
A mix of farmers market tomatoes as well as a few from our garden space made this tomato and carrot skillet roast a very special recipe.
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Honey Glazed Tomato & Carrot Skillet Roast
A skillet roasted veg of fresh tomatoes, carrots and a few other veggies combined with balsamic, olive oil and spices!
- 1/2 diced green onion
- 2 chopped garlic cloves
- 1 sliced fresh chili
- 2 tbsps oil (any)
- 2 cups sliced carrots
- 1 cup vegetable stock
- 3 cups roughly thickly sliced fresh tomatoes
- 1/4 cup chopped spinach
- 1/2 cubed pepper
- 1 tsp salt
- 1 thickly sliced onion
- 2 tbsps honey
- 2 tbsps smoked paprika
- Drizzle of olive oil
Heat oil in a skillet and cook the first 3 ingredients.
Add the carrots and cover the skillet so they can sweat for 5 minutes.
Pour in the stock and cook uncovered on simmer for 10 to 12 minutes.
Add the peppers and transfer the skillet to the oven to bake for 10 minutes.
Add chopped spinach, thickly sliced onion, drizzle olive oil, honey and sprinkle smoked paprika and return to the oven for 5 more minutes.
Serve alone, with couscous or as a side dish.