Description

These Roasted Root Vegetables with Burnt Honey are a delicious and elegant side dish that’s perfect for any occasion! A medley of colorful root vegetables is roasted to perfection and drizzled with a fragrant burnt honey glaze, then served over a creamy yogurt sauce. It’s a simple yet sophisticated dish that’s sure to impress.

Ingredients

Units Scale

1 1/4 lb parsnips, peeled and sliced 1/2-inch thick
1 1/4 lb golden beets, peeled and sliced 1/2-inch thick
1 lb rutabaga, peeled, quartered, and sliced 1/2-inch thick
1 lb golden potatoes, peeled and quartered
1/2 cup olive oil
8 thyme sprigs
2 rosemary sprigs
2 tablespoons fresh parsley, minced
2 tablespoons sherry vinegar

For the Burnt Honey:

1/2 cup honey
2 tablespoons water

For the Yogurt Sauce:

1/2 cup Greek yogurt
2 cloves garlic, pasted or minced
2 tablespoons fresh dill, chopped
2 tablespoons lemon juice
Kosher salt and freshly cracked black pepper, to taste

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Instructions

Roast Vegetables: Preheat oven to 425°F (220°C). Line two baking sheets with parchment paper or silicone mats. In a bowl, toss all vegetables with olive oil, thyme sprigs, and salt. Divide vegetables between the baking sheets and roast for 35-40 minutes, shaking halfway through.
Make Yogurt Sauce: Whisk together Greek yogurt, garlic, dill, and lemon juice in a bowl. Season with salt and pepper. Refrigerate for at least 30 minutes to allow flavors to meld.
Make Burnt Honey: In a saucepan over medium heat, bring honey to a simmer. Reduce heat and cook for 10-12 minutes, stirring occasionally, until honey deepens in color and becomes fragrant. Remove from heat and carefully whisk in water. Set aside to cool.
Assemble and Serve: Spread a thin layer of yogurt sauce on a platter. Remove vegetables from the oven and drizzle with sherry vinegar and burnt honey. Discard thyme sprigs. Arrange vegetables over the yogurt sauce, garnish with parsley, and serve.

Notes

You can use other root vegetables, such as carrots or sweet potatoes, in this recipe.
If you don’t have sherry vinegar, you can substitute with balsamic vinegar or red wine vinegar.
For a vegan version, use a plant-based yogurt and omit the honey or substitute with maple syrup.

Nutrition

Serving Size: 1 ½ cups
Calories: 400
Sugar: 25g
Sodium: 300mg
Fat: 25g
Saturated Fat: 4g
Unsaturated Fat: 18g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 8g
Protein: 5g
Cholesterol: 10mg