Honey-Roasted Root Vegetables Recipe

Name: Honey-Roasted Root Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup honey; 4 medium carrots, cut into 1/2-inch dice; 3 small-medium parsnips, peeled and cut into 1/2-inch dice; 2 medium turnips, peeled and cut into 1/2-inch dice; 2 small-medium rutabagas, peeled and cut into 1/2-inch dice; 1 medium or 2 small red onions, cut into 8 wedges; 1 tablespoon unsalted butter; 1 tablespoon fresh lemon juice; 1 teaspoon fresh thyme or rosemary, chopped medium-fine (optional), plus large sprigs, for garnish; Kosher salt and freshly ground black pepper

Servings: persons

1 cup honey
4 medium carrots, cut into 1/2-inch dice
3 small-medium parsnips, peeled and cut into 1/2-inch dice
2 medium turnips, peeled and cut into 1/2-inch dice
2 small-medium rutabagas, peeled and cut into 1/2-inch dice
1 medium or 2 small red onions, cut into 8 wedges
1 tablespoon unsalted butter
1 tablespoon fresh lemon juice
1 teaspoon fresh thyme or rosemary, chopped medium-fine (optional), plus large sprigs, for garnish
Kosher salt and freshly ground black pepper

1
Preheat the oven to 400F.
2
Cook the honey in a large heavy skillet over medium heat until it is thick and dark with large bubbles, about 10 minutes.
3
Stir in the carrots, parsnips, turnips, rutabagas, and onions and cook until the vegetables are deeply glazed, 8 to 10 minutes.
4
Transfer the skillet to the oven and roast until the vegetables are tender and well caramelized, 15 to 20 minutes.
5
(Alternatively, continue cooking and tossing the vegetables on the stove top until they are tender and well glazed, about 25 minutes.)
6
Stir in the butter, lemon juice, and thyme, if using.
7
Season to taste with salt and pepper.
8
(To make ahead, cool then refrigerate in a covered container for up to 2 days.
9
Reheat in a skillet over medium heat, stirring frequently to prevent scorching.)
10
Transfer to a warm platter and decorate with large sprigs of the thyme, if you wish.

251

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 cup honey, 4 medium carrots, cut into 1/2-inch dice, 3 small-medium parsnips, peeled and cut into 1/2-inch dice, 2 medium turnips, peeled and cut into 1/2-inch dice, and more.

Yes, Honey-Roasted Root Vegetables falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Honey-Roasted Root Vegetables

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