Description
A delightful recipe for Roasted Root Vegetables with a luscious Burnt Honey glaze, perfect for a flavorful side dish that combines sweet and savory elements. This dish is a great addition to any holiday spread or as a comforting dish for any occasion.
Ingredients
Scale
Root Vegetables:
- 1 pound carrots, peeled and cut into chunks
- 1 pound parsnips, peeled and cut into chunks
- 1 pound sweet potatoes, peeled and cubed
Other Ingredients:
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons honey
- 1 tablespoon apple cider vinegar
- Chopped fresh thyme or parsley for garnish (optional)
Instructions
- Preheat the Oven: Preheat the oven to 425°F and line a large baking sheet with parchment paper.
- Prepare the Vegetables: In a large bowl, toss the carrots, parsnips, and sweet potatoes with olive oil, salt, and pepper until evenly coated.
- Roast the Vegetables: Spread the seasoned vegetables in a single layer on the baking sheet and roast for 30–35 minutes, stirring halfway through, until tender and caramelized.
- Make the Burnt Honey Glaze: In a small saucepan, cook the honey over medium heat for 2–3 minutes until it darkens slightly, then remove from heat and stir in the apple cider vinegar.
- Finish and Serve: Drizzle the burnt honey over the roasted vegetables, toss gently to coat, garnish with fresh herbs if desired, and serve warm.
Notes
- Experiment with adding beets, rutabaga, or turnips for variety.
- The burnt honey glaze also complements roasted Brussels sprouts or squash.
- This dish can be made ahead and reheated before serving for convenience.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 160
- Sugar: 9g
- Sodium: 310mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 4g
- Protein: 2g
- Cholesterol: 0mg
