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: