Description
A delicious and vibrant medley of roasted root vegetables caramelized to perfection and finished with a rich, aromatic burnt honey glaze. This dish offers a perfect balance of savory spices and sweetness, making it an ideal side for any meal.
Ingredients
Scale
Vegetables
- 2 medium carrots, peeled and cut into 1-inch chunks
- 2 parsnips, peeled and cut into chunks
- 1 sweet potato, peeled and cubed
- 1 small red onion, cut into wedges
- 1 small golden beet, peeled and chopped
Seasoning & Glaze
- 2 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon ground cumin
- ¼ teaspoon smoked paprika
- 2 tablespoons honey
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper to prevent sticking and for easy cleanup.
- Toss Vegetables: In a large bowl, combine the peeled and chopped carrots, parsnips, sweet potato, red onion, and golden beet. Drizzle with olive oil, then sprinkle with salt, black pepper, cumin, and smoked paprika. Toss everything well until the vegetables are evenly coated with the oil and seasonings.
- Arrange and Roast: Spread the seasoned vegetables evenly in a single layer on the prepared baking sheet. Roast in the preheated oven for 30 to 35 minutes, stirring once halfway through cooking to ensure even roasting, until the vegetables are tender and caramelized.
- Prepare Burnt Honey: During the last 5 minutes of roasting, place honey in a small saucepan over medium heat. Let it bubble gently while stirring occasionally until it deepens to a rich amber color, about 2 to 3 minutes. Be careful not to let it burn.
- Glaze and Serve: Once the vegetables are roasted, immediately drizzle the burnt honey over them while they’re hot. Toss gently to coat all the vegetables evenly with the honey glaze. Serve warm as a flavorful side dish.
Notes
- Feel free to swap in other root vegetables like turnips or rutabaga.
- Add a splash of apple cider vinegar to the burnt honey for extra depth of flavor.
- This dish pairs excellently as a side for roasted meats or grain bowls.
