Roasted Root Vegetables with Burnt Honey Recipe

This Roasted Root Vegetables with Burnt Honey recipe is a delicious and elegant way to enjoy seasonal flavors! Imagine tender, caramelized root vegetables drizzled with a smoky-sweet burnt honey and served on a bed of creamy yogurt sauce. This dish is surprisingly easy to make and adds a touch of sophistication to any meal.

Why You’ll Love This Recipe

• Flavorful and Aromatic: Roasting the root vegetables brings out their natural sweetness and creates a beautiful caramelization. The burnt honey adds a smoky depth of flavor, while the fresh herbs enhance the overall taste.
• Easy to Make: This recipe is simple to follow and requires minimal ingredients, making it perfect for busy weeknights or when you’re short on time.
• Healthy and Nutritious: Root vegetables are packed with vitamins, minerals, and fiber, making this dish a healthy and satisfying choice.
• Versatile: Serve these roasted vegetables as a side dish with your favorite protein, or use them as a base for grain bowls, salads, or other creative meals.

this Recipe

Ingredients

• Parsnips: Adds a sweet and slightly spicy flavor.
• Golden beets: Adds a sweet and earthy flavor with a vibrant color.
• Rutabaga: Adds a slightly sweet and peppery flavor with a firm texture.
• Golden potatoes: Adds a creamy texture and a slightly sweet flavor.
• Olive oil: Used to coat the vegetables and help them roast evenly.
• Thyme sprigs: Adds a fragrant and earthy flavor.
• Rosemary sprigs: Adds a pungent and slightly minty flavor.
• Fresh parsley: Minced and used as a garnish for a pop of color and fresh flavor.
• Sherry vinegar: Adds a tangy and slightly sweet flavor.

For the Burnt Honey

• Honey: Creates a smoky-sweet drizzle for the vegetables.
• Water: Used to stop the cooking process and create a smooth consistency.

For the Yogurt Sauce

• Greek yogurt: A creamy and tangy base for the sauce.
• Garlic cloves: Adds a fragrant and savory punch.
• Fresh dill: Adds a fresh herb flavor.
• Lemon juice: Adds brightness and acidity to the sauce.
• Kosher salt and black pepper: Season the sauce to perfection.

Note: For exact measurements, see the recipe card below!

How to Make Roasted Root Vegetables with Burnt Honey

Step 1: Preheat and Prepare

Preheat your oven to 425°F. Line two baking sheets with parchment paper or silicone baking mats.

Step 2: Roast the Vegetables

In a large bowl, toss the peeled and sliced parsnips, golden beets, rutabaga, and golden potatoes with olive oil, thyme sprigs, rosemary sprigs, and kosher salt. Divide the vegetables evenly between the prepared baking sheets. Roast for 35-40 minutes, or until tender and slightly caramelized, shaking the pans halfway through to ensure even cooking.

Step 3: Make the Yogurt Sauce

While the vegetables are roasting, whisk together the Greek yogurt, pasted garlic cloves, chopped dill, lemon juice, salt, and pepper in a bowl. Refrigerate the yogurt sauce for at least 30 minutes to allow the flavors to meld.

Step 4: Make the Burnt Honey

In a high-sided saucepan, heat the honey over medium heat. Bring to a simmer, then reduce the heat to medium-low and cook for 10-12 minutes, stirring carefully with a heat-proof spatula or spoon, until the honey deepens in color and becomes fragrant. Turn off the heat and carefully whisk in the water, being mindful of the steam. Set aside to cool.

Step 5: Assemble and Serve

Spread a thin layer of the yogurt sauce on a serving platter. Remove the roasted vegetables from the oven and drizzle them with sherry vinegar and the burnt honey. Discard the thyme and rosemary sprigs. Arrange the vegetables over the yogurt sauce, garnish with fresh parsley, and serve immediately.

Pro Tips for Making the Recipe

• Use a variety of root vegetables: For a more complex flavor and texture, use a mix of different root vegetables, such as parsnips, carrots, beets, and sweet potatoes.
• Don’t overcrowd the baking sheets: Roast the vegetables in a single layer to ensure even cooking and caramelization.
• Adjust the cooking time: The cooking time may vary depending on your oven and the size of the vegetables.
• Make ahead: You can roast the vegetables and make the yogurt sauce and burnt honey ahead of time. Reheat the vegetables and assemble the dish just before serving.

How to Serve

These Roasted Root Vegetables with Burnt Honey are a versatile side dish that pairs well with a variety of main courses:

• Roasted or Grilled Meats: Serve alongside roasted chicken, steak, or pork chops for a complete and satisfying meal.
• Vegetarian Meals: Pair with lentil loaf, veggie burgers, or tofu for a hearty vegetarian meal.
• Salads: Add the roasted vegetables to your favorite salad for a warm and flavorful element.

Make Ahead and Storage

This Roasted Root Vegetables with Burnt Honey dish is best enjoyed fresh, but you can also prepare components ahead of time or store leftovers for later.

Storing Leftovers

Store leftover roasted vegetables and sauces separately in airtight containers in the refrigerator for up to 3 days.

Reheating

Reheat the vegetables gently in the oven or microwave until warmed through.

FAQs

1. Can I use different root vegetables? Yes, you can! Feel free to use your favorite root vegetables, such as carrots, sweet potatoes, or beets.

2. Can I make this recipe without the burnt honey? Yes, you can! The burnt honey adds a unique smoky sweetness, but the dish is still delicious without it.

3. Can I use a different type of vinegar? Absolutely! Balsamic vinegar, apple cider vinegar, or even white wine vinegar would be delicious substitutes for sherry vinegar.

4. Can I add other seasonings to the vegetables? Definitely! Garlic powder, onion powder, or dried herbs, such as thyme, rosemary, or oregano, would be delicious additions.

This Roasted Root Vegetables with Burnt Honey Recipe is a simple, flavorful, and elegant way to enjoy seasonal vegetables. With its easy preparation, versatile serving options, and beautiful presentation, it’s a recipe you’ll want to make again and again!

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