Description
Enjoy the delightful combination of sweet roasted root vegetables coated in a luxurious burnt honey glaze. This easy-to-make dish is perfect as a side for any meal and is sure to impress with its caramelized flavors.
Ingredients
Scale
For the roasted vegetables:
- 4 medium carrots, peeled and cut into sticks
- 2 parsnips, peeled and cut into sticks
- 2 sweet potatoes, peeled and cubed
- 1 small beet, peeled and cubed
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon thyme
For the burnt honey glaze:
- 1/3 cup honey
- 1 tablespoon apple cider vinegar
- 1 tablespoon butter
- Pinch of chili flakes (optional)
Instructions
- Preheat oven and prepare vegetables: Preheat oven to 425°F (220°C) and line a large baking sheet with parchment paper. Place carrots, parsnips, sweet potatoes, and beets in a large bowl. Toss with olive oil, salt, pepper, and thyme.
- Roast the vegetables: Spread the seasoned vegetables on the baking sheet in a single layer. Roast for 30–35 minutes, stirring halfway through, until caramelized and tender.
- Make the burnt honey glaze: In a small saucepan, cook honey over medium heat until slightly darkened and fragrant. Remove from heat and stir in vinegar, butter, and chili flakes.
- Glaze the vegetables: Drizzle the burnt honey glaze over the roasted vegetables and toss gently to coat.
- Serve: Serve the roasted root vegetables with burnt honey glaze warm and enjoy!
Notes
- Burnt honey adds a rich sweetness that complements the earthy flavors of the root vegetables.
- You can make the honey glaze in advance and gently reheat before serving.
- Experiment with adding turnips or rutabaga for a twist on this dish.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American, Mediterranean-Inspired
Nutrition
- Serving Size: 1 cup
- Calories: 190
- Sugar: 14 g
- Sodium: 260 mg
- Fat: 7 g
- Saturated Fat: 2 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 5 g
- Protein: 2 g
- Cholesterol: 5 mg
