Be it baked biscuits drizzled with the stuff or a fluffy peanut butter and jelly with a gooey layer in the center, there’s nary honey dish that didn’t dazzle us. (We’ve even been known to eat honeycomb whole from time to time.) But more often than not, most cooks will reach for a bottle of this balanced golden syrup when they’re planning to bake for breakfast or dessert, or make some kind of sweet.

But, honey, which is said to be the oldest of sweeteners, has a number of uses beyond cakes, cookies, and candies. It can be mixed into cocktails, whisked into salad dressings, or used as a finishing sauce. But if you’re wondering how to use up a bottle of honey, one of our favorite ways is as a seasoning for roasted meats, fruits, and vegetables.

While you don’t typically want to brush straight honey atop oven-cooked foods—as this can lead to burning and over-sweetening—it’s ideal as part of a multi-ingredient glaze or marinade. Honey, olive oil, and an acid like vinegar make a simple marinade for chicken or pork; or honey, melted butter, and spices like cinnamon or star anise can become an easy glaze for root vegetables, apples, cauliflower, or meats.

Here are some of our favorite recipes for using up a bottle of the sticky stuff:


Tamarind-Glazed Roast Turkey

The flavors of Senegal—sour tamarind, fiery scotch bonnets, and pungent fish sauce—add umami-rich depth to this unexpected Thanksgiving bird.

Cumin-Roasted Carrots and Parsnips

Toasted cumin seeds, mint, and lime juice intensify the sweetness of simple baked root vegetables. Get the recipe for Cumin-Roasted Carrots and Parsnips »

Porchetta-Style Chicken

Marinated chicken breasts are spread with garlic paste, herbs, and pancetta before being rolled and grilled in this porchetta adaptation inspired by Taverna 58, a restaurant in the seaside town of Pescara, Italy. Get the recipe for Porchetta-Style Chicken »

Roast Pork with Sinner Stuffing

A generous pour of bourbon is the secret to this juicy pork loin’s sweet fruit stuffing. Get the recipe for Roast Pork with Sinner Stuffing »

Baked Ricotta with Orange Blossom Cherry Sauce

Frozen cherries and orange blossom water make a deliciously sweet topping for creamy baked ricotta.

Honey-and-Butter-Baked Pears with Cold Cream

These sticky, caramelized pears get served warm with a glug of fresh chilled cream for a richly-flavored variation on poached pears. Get the recipe for Honey-and-Butter-Baked Pears with Cold Cream »

Spiced Honey-Glazed Spiral Ham

Although spiral-cut ham comes fully cooked, a low, slow roast will heat it through and caramelize its sticky, spiced glaze. At Thomas Keller’s Bouchon Bistro, a ham is glazed with pan drippings, local honey, and fragrant cinnamon and clove for their annual Thanksgiving feast, which they serve to veterans and their families. Get the recipe for Spiced Honey-Glazed Spiral Ham »

Honey-Roasted Apples with Sesame and Calvados

Sweet apples are roasted until caramelized in honey and butter, then marinated in their cooking juices along with Calvados and sesame for a simple but surprisingly complex quick weeknight dessert. Get the recipe for Honey-Roasted Apples with Sesame and Calvados »

Pear Cake with Honey and Spelt

“Between chocolate and fruit desserts, I always choose fruit,” says Goggi, who knows how to make this simple cake by memory. “I brush it with honey and lemon glaze to keep the top moist and shiny.” In fall, pears or apples work well, or in summer, peaches, apricots, and berries do too. Spelt, an ancient grain, lends a hearty crumb and golden color. Get the recipe for Pear Cake with Honey and Spelt »

Honey-Roasted Belgian Endives and Parsnips

This recipe is borrowed from: Sally Clarke’s Book: A Restaurant, Shop and Bakery (Mc Millian). Sally Clarke is a top chef and restaurateur in London. Get the Honey-Roasted Belgian Endives and Parsnips Recipe »

Fresh Ham with Honey and Cloves

This feast-worthy dish calls for fresh ham, a succulent cut from the pig’s hind leg that yields crisp skin and juicy meat. Get the recipe for Fresh Ham with Honey and Cloves »

Balsamic-Spiced Nuts and Seeds (Heta Nötter)

This Swedish snack of warm toasted cashews, almonds, and pumpkin and sunflower seeds tossed in a chile-spiked balsamic emulsion is addictive and easy to make. Great eaten out of hand or served on a cheese board alongside sharp Swedish Västerbotten cheese as part of a Midsummer feast. Get the recipe for Balsamic-Spiced Nuts and Seeds (Heta Nötter) »