Description
This Roasted Root Vegetables with Burnt Honey recipe features a vibrant medley of carrots, parsnips, sweet potato, golden beet, and red onion, roasted to tender perfection and finished with a rich, deeply caramelized honey glaze. A perfect comforting side dish that highlights the natural sweetness of root vegetables with a hint of smoky spice.
Ingredients
Scale
Vegetables
- 2 large carrots, peeled and cut into chunks
- 2 parsnips, peeled and cut into chunks
- 1 sweet potato, peeled and cubed
- 1 small golden beet, peeled and cubed
- 1 small red onion, cut into wedges
Seasoning & Oil
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp dried thyme
- 1/2 tsp smoked paprika
Glaze
- 2 tbsp honey
Instructions
- Preheat the oven: Set your oven to 425°F (220°C) to ensure it is hot enough to roast the vegetables to a tender, caramelized finish.
- Prepare and toss vegetables: In a large bowl, combine the peeled and chopped carrots, parsnips, sweet potato, golden beet, and red onion. Drizzle with olive oil, then sprinkle salt, black pepper, dried thyme, and smoked paprika over them. Toss thoroughly to coat all pieces evenly.
- Roast vegetables: Spread the seasoned vegetables in a single layer on a baking sheet lined with parchment paper. Roast in the preheated oven for 25 to 30 minutes, turning the vegetables halfway through to ensure even cooking and browning. The vegetables should be tender and lightly caramelized when done.
- Prepare burnt honey glaze: While vegetables roast, place honey in a small saucepan over medium heat. Allow the honey to cook undisturbed for 2 to 3 minutes, watching carefully as it darkens to a deep amber color. Remove from heat immediately once it reaches a rich golden-brown tone to avoid burning.
- Combine and serve: Once the vegetables are roasted, drizzle the burnt honey over them. Toss gently to coat the vegetables evenly with the glaze. Serve the roasted root vegetables warm as a delicious side dish.
Notes
- You can customize this recipe by using any root vegetables you have available, such as turnips or rutabaga.
- For a spicy kick, add a pinch of chili flakes to the honey while heating it for a subtle heat in the glaze.
- Ensure you watch the honey closely when making the glaze to prevent it from burning and becoming bitter.
- This dish pairs wonderfully with roasted meats, grain bowls, or as part of a festive holiday spread.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 9g
- Sodium: 330mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 4g
- Protein: 2g
- Cholesterol: 0mg
