Description
This recipe for Roasted Root Vegetables and Burnt Honey combines the earthy flavors of parsnips, golden beets, rutabaga, and potatoes with a sweet and smoky burnt honey drizzle. Served over a tangy yogurt sauce, it’s a delightful dish perfect for any occasion.
Ingredients
Parsnips:
1 1/4 lb parsnips, peeled and sliced 1/2 thick
Golden Beets:
1 1/4 lb golden beets, peeled and sliced 1/2 thick
Rutabaga:
1 lb. rutabaga, peeled, quartered, and sliced 1/2 thick
Golden Potatoes:
1 lb. golden potatoes, peeled and quartered
Olive Oil:
1/2 cup
Thyme:
8 sprigs
Rosemary:
2 sprigs
Parsley:
2 tablespoons, minced
Sherry Vinegar:
2 tablespoons
Burnt Honey:
1/2 cup honey, 2 tablespoons water
Yogurt:
1/2 cup Greek yogurt, 2 garlic cloves (pasted), 2 tablespoons fresh dill (chopped), 2 tablespoons lemon juice, Kosher salt, and freshly cracked black pepper
Instructions
- Preheat the oven: to 425°F and prepare two silpat-lined sheet trays.
- Toss vegetables: in a bowl with olive oil, thyme sprigs, and kosher salt.
- Roast vegetables: Divide between sheet trays, roast for 35-40 minutes, shaking halfway through.
- Prepare yogurt sauce: Whisk together ingredients, chill for at least 30 minutes.
- Make burnt honey: Simmer honey, reduce heat, cook for 10-12 minutes, then add water.
- Plate: Layer yogurt sauce, top with roasted vegetables, drizzle with sherry vinegar and burnt honey. Garnish with parsley.
Notes
- Ensure to watch the honey closely as it burns easily.
- Adjust seasoning of yogurt sauce to taste.
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 24g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 7g
- Protein: 5g
- Cholesterol: 5mg
