Roasted Vegetables with Brandy Honey Butter


Serves 4

2 lbs Mixed Vegetables, such as baby carrots, potatoes, beetroot, butternut squash, sweet potatoes, and red onion 
1/4 Cup Butter
2 – 3 Tbs Honey
1/4 Cup Brandy
1 Large Sprig of Fresh Thyme
Salt and Pepper



Prepare your COBB Grill and light a CobbleStone and wait a few minutes until it has turned grey. Or, if you don’t have a CobbleStone on hand, ready your briquettes. Place Frying Pan and Dome Lid on COBB Grill and let heat up for at least 5 minutes.

  • Wash and prep the vegetables but as far as possible, keep them in their natural form. Don’t peel, slice, and dice too much (1/2 inch thickness is perfect)
  • Add the butter, honey, and brandy to the Frying Pan and allow the butter to melt. Toss in the thyme and vegetables and stir to coat in the sauce. Season to taste.
  • Cover with the Dome Lid and roast for 35 – 45 minutes, stirring and turning the vegetables often.
  • Once they’re golden, glazed, and cooked through, place on a platter and drizzle with pan juices.


Serving Suggestion

You can swap the brandy out for white wine, sherry, or even apple juice. The vegetables used here are not set in stone – use what you like and feel free to try different herbs and alcohol combinations. 


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