Description
A delightful recipe for Roasted Root Vegetables and Burnt Honey, showcasing a harmonious blend of earthy flavors complemented by a sweet and smoky burnt honey drizzle. Perfect for a hearty and flavorful meal.
Ingredients
Units
Scale
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 Mixture:
- 1/2 cup olive oil
- 8 thyme sprigs
- 2 rosemary sprigs
- 2 tablespoons fresh parsley, minced
- 2 tablespoons sherry vinegar
Burnt Honey:
- 1/2 cup honey
- 2 tablespoons water
Yogurt Sauce:
- 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, to taste
Instructions
- Preheat the oven: Set the oven to 425°F and line two sheet trays with silpat.
- Prepare Vegetables: Toss vegetables with olive oil, herbs, and salt. Spread on sheet trays.
- Roast Vegetables: Roast for 35-40 minutes, shaking the pans halfway through.
- Make Yogurt Sauce: Combine yogurt sauce ingredients and chill for 30 minutes.
- Burnt Honey: Simmer honey in a saucepan until fragrant and dark, then add water.
- Plate: Spread yogurt on a platter, top with roasted veggies, vinegar, burnt honey, and parsley.
- Serve: Enjoy the flavorful Roasted Root Vegetables and Burnt Honey!
Notes
- Ensure to monitor the honey closely to prevent burning.
- Adjust seasoning of yogurt sauce to taste.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 20g
- Sodium: 380mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 8g
- Protein: 6g
- Cholesterol: 5mg
