Honey-Roasted Root Vegetables

Honey-Roasted Root Vegetables

Honey-Roasted Root Vegetables

One Year: Sweet Turkey Chili with Corn, Kidney Beans, and Kale

Honey-Roasted Root Vegetables
Makes 2-3 servings, but easily doubled!
2 parsnips, peeled and cut into 1-inch chunks
2 sweet potatoes, peeled and cut into 1-inch chunks
2 tbsp olive oil
sea salt and ground black pepper, to taste
2 1/2 tbsp honey
1 tbsp salted butter, cut into four cubes
1 tsp fresh chives

Preheat oven to 450 degrees Fahrenheit. On a baking sheet, combine parsnips, sweet potatoes, olive oil, and desired amount of salt and pepper. Roast for about 30 minutes, or until tender, redistributing and flipping them every 10 minutes. Once the vegetables are cooked through, drizzle with 2 tbsp of honey and place in the oven for 2-3 more minutes to caramelize. Remove from oven and distribute the butter cubes, stirring to coat and combine. Serve with a sprinkling of fresh chives and more sea salt, to taste.

12 comments

Add Yours
  1. Dan

    These were so tasty. It balanced the earthy with the sweet perfectly. Also you perfected the roasting process. Your vegetables were not mushy or squishy they were perfectly firm and had a great texture while being brought together with that spectacular flavor.

    Like

Leave a Reply to queensmithereen Cancel reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.