Honey-Roasted Root Vegetables

Honey-Roasted Root Vegetables

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This recipe has been a strong player in my family’s recipe repetoire (recitoire? hmmm) for a few years, and I can’t believe I didn’t think to blog about it earlier, to be honest. I remember I found this recipe in a Cooking Light magazine when I was in college, and I made it in my crappy college kitchen with my $10 set of knives from Wal-mart that could bend 90 degrees without breaking. Have you ever tried to cut sweet potatoes with a knife that bends? I’m surprised I still have all my limbs. Good times.

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Turnips

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So this year, I made these veggies as an easy side dish for the Christmas Day dinner. You see, my Christmas vacation back on the East Coast was somewhat rushed this year. I only had 5 days to travel halfway across the country and back, and I had no idea what I was going to make for Christmas dinner before I left Denver. So unfortunately there was no well-planned menu, no poring over blogs and magazines for weeks in advance; I basically went with some old stand-bys that I knew would work – including these veggies. After all – when faced with cooking or hanging out with my family, I pick my family every single time because we have such a good time doing the dumbest stuff. Like when my mom, dad, and I spent Wednesday night looking at Fail Blog, and all three of us laughed so hard we almost peed our pants. How does that compare with baking? No contest!

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Coating the Veggies

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Needless to say, the veggies were a HUGE hit at Christmas Dinner. My cousin Jordan practically had a coronary, proclaiming them delicious at multiple intervals during the meal, which was nothing short of hilarious to me, because these veggies are so simple to make. I would imagine that this would be a great way to get kids to eat their veggies (but I don’t have kids so what do I know?) because the sweetness of the honey isn’t overpowering, but instead a subtle background note. You still get the flavor of the vegetables, the bitterness of the turnips, but with just a hint of sweet. I love this with course salt, so that every once in a while you get a flake of salt to contrast with the honey and vegetables. Be sure to get small to medium-sized turnips and parsnips at the market – larger-sized versions tend to be more woody and bitter.

One of the best things about this recipe is that it uses vegetables that are in season here in Colorado. And then to make it even better, I used locally-produced honey that I picked up at the farmer’s market earlier this year. This isn’t a complicated recipe – you can use whatever portions you prefer, so feel free to switch out turnips for more carrots or another vegetable entirely. I don’t even bother measuring the honey or olive oil, and I add a little more if I feel like the veggies aren’t entirely coated. Feel free to experiment based on what you like.

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Honey-Roasted Root Vegetables

Adapted from Cooking Light

Printable recipe

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Ingredients:
1 large sweet potato, peeled and coarsely chopped
2 medium turnips, peeled and coarsely chopped
4 medium parsnips, peeled and coarsely chopped
3 medium carrots, peeled and coarsely chopped
3 shallots, peeled and halved
1/4 cup honey
2 tablespoons olive oil
1/2 teaspoon course salt
1/2 teaspoon fresh cracked pepper
Cooking spray
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Directions:
Preheat oven to 450F degrees. Combine honey, olive oil, salt and pepper in the bottom of a large bowl and mix to combine. Add vegetables to bowl and toss to coat. Coat a baking sheet with cooking spray, and spread vegetables on baking sheet in a single layer. Cook vegetables at 450F for 35 minutes, stirring halfway through.

Serves 4-6 as a side.

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Now Playing in the Kitchenette: Murder by Death / Brother

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What did you have for Christmas dinner?

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4 thoughts on “Honey-Roasted Root Vegetables

  1. Mmmmm! That sounds tasty!! :) I made a busche de noel, and inverted cookies, and helped my mom make a number of fancy fun things!!

  2. I found your blog this morning while browsing Photograzing and came across this photo. I love roasted veggies so I headed over here – Loved the recipe so I went to the store and bought everything but the parsnips. They didn’t have any! Made this for dinner tonight and LOVED it. Even Grumpy ate a plateful! I loved it so much I had to post it on my FB fan page!!! Thank you for sharing :-)

  3. You’re right in saying that this will be a great way to get kids to eat their vegetables for two reasons. First, the colors are hard to resist, add a few more bright red tomatoes, or toss in some apple chunks and this is sure to be a hit. Second, it’s so easy to make that even children can help out in making it. You can even use some of those honey in bear bottles to add spice to the experience.

    I hope everyone enjoys this recipe, because I sure do. Thank you for sharing and good luck to your blog!

  4. Pingback: Last-Minute Thanksgiving Dishes «

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