Honey-Roasted Root Vegetables

I felt like making an in-season vegetable medley, and since the season is winter, I kept my eyes peeled for a winter recipe.

I cannot remember how I found it, but it appeared. I had never purchased root vegetables such as turnip or parsnip before, and I was hesitant about the flavor they’d produce, but the recipe turned out delicious, and thus I add it to my repertoire herein. I’ll take any chance I can get to make the northern winter more… shall we say, palatable.

Ingredients

  • 1 large sweet potato, coarsely chopped
  • 1 large turnip, coarsely chopped
  • 2 medium parsnips, coarsely chopped
  • 2–3 medium carrots, coarsely chopped
  • 3 shallots, diced
  • olive oil
  • 1/4 cup tupelo honey (I used wildflower honey)
  • dried rosemary leaves (I added this to the original recipe — yum!)
  • salt
  • cooking spray (I didn’t have any and used coconut oil instead, which worked alright)

Instructions

  1. Preheat oven to 450º.
  2. Combine all ingredients except the cooking spray in a large bowl; toss to coat. Place vegetable mixture on a jelly-roll pan coated with cooking spray. Bake at 450º for 30 minutes or until vegetables are tender and begin to brown. Stir at 15 minutes.

Delicious and nutritious. Enjoy!

2 thoughts on “Honey-Roasted Root Vegetables

Add yours

Share A Thought

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.

Create a website or blog at WordPress.com

Up ↑

%d bloggers like this: