Description
Enjoy the delightful combination of sweet and savory flavors with this Roasted Root Vegetables with Burnt Honey recipe. Perfectly caramelized root vegetables drizzled with a burnt honey glaze make for a mouthwatering side dish that pairs well with any meal.
Ingredients
Scale
Root Vegetables:
- 2 medium carrots (peeled and cut into 1-inch chunks)
- 2 parsnips (peeled and cut into chunks)
- 1 sweet potato (peeled and cubed)
- 1 small red onion (cut into wedges)
- 1 small golden beet (peeled and chopped)
Seasonings:
- 2 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon ground cumin
- ¼ teaspoon smoked paprika
Burnt Honey Glaze:
- 2 tablespoons honey
Instructions
- Preheat the oven: Preheat the oven to 425°F (220°C) and line a large baking sheet with parchment paper.
- Prepare the vegetables: In a bowl, toss carrots, parsnips, sweet potato, red onion, and golden beet with olive oil, salt, pepper, cumin, and smoked paprika until coated.
- Roast the vegetables: Spread the vegetables on the baking sheet and roast for 30–35 minutes, stirring halfway through, until tender and caramelized.
- Make the burnt honey: Heat honey in a saucepan until deep amber in color, about 2–3 minutes.
- Finish and serve: Drizzle the burnt honey over the roasted vegetables, toss gently to coat, and serve warm.
Notes
- Feel free to swap in other root vegetables like turnips or rutabaga.
- Add a splash of apple cider vinegar to the burnt honey for extra depth.
- This dish pairs well with roasted meats or grain bowls.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 180
- Sugar: 11g
- Sodium: 340mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 2g
- Cholesterol: 0mg
