Description
This Roasted Root Vegetables with Burnt Honey recipe offers a delightful combination of tender, caramelized root vegetables drizzled with a smoky-sweet burnt honey glaze. Perfect as a comforting fall side dish, it’s easy to prepare and packed with flavor, garnished with fresh thyme for an aromatic finish.
Ingredients
Scale
Vegetables
- 4 carrots, peeled and cut into 1-inch chunks
- 3 parsnips, peeled and cut into 1-inch chunks
- 2 sweet potatoes, peeled and cubed
- 1 red onion, cut into wedges
Seasoning and Glaze
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 2 tablespoons honey
- 1 tablespoon apple cider vinegar
- 1/2 teaspoon crushed red pepper flakes (optional)
- Fresh thyme leaves for garnish
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat the oven to 425°F (220°C) and line a large baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Toss Vegetables with Seasoning: In a large bowl, combine the carrots, parsnips, sweet potatoes, and red onion. Add olive oil, kosher salt, and black pepper, then toss until all vegetables are evenly coated with the seasoning.
- Arrange and Roast Vegetables: Spread the seasoned vegetables in a single layer on the prepared baking sheet. Roast in the preheated oven for 30 to 35 minutes, flipping the vegetables halfway through to promote even browning and tenderness.
- Prepare Burnt Honey Glaze: While the vegetables roast, heat the honey in a small saucepan over medium-high heat. Watch closely as the honey bubbles and darkens slightly for about 2 to 3 minutes, creating a smoky, caramelized flavor. Remove from heat promptly to avoid burning.
- Add Vinegar and Spice to Glaze: Stir in the apple cider vinegar and crushed red pepper flakes (if using) into the burnt honey glaze to balance the sweetness with acidity and a hint of heat.
- Glaze the Roasted Vegetables: When the vegetables are done roasting, immediately drizzle the burnt honey glaze over them. Toss gently to coat the vegetables evenly with the flavorful glaze.
- Garnish and Serve: Finish by sprinkling fresh thyme leaves over the glazed vegetables. Serve warm as a delicious side dish.
Notes
- You can substitute or add other root vegetables such as beets, turnips, or rutabagas depending on preference or seasonal availability.
- To make the dish vegan, replace honey with maple syrup for the glaze.
- For an extra smoky depth, add a pinch of smoked paprika to the vegetables before roasting.
