Honey Roasted Root Vegetables
Root vegetables are a traditional sight on the dinner table every autumn, and one of the pleasures of cooking them is the many ways they can be prepared. This recipe sees them roasted with a very light coating of honey, followed by a splash of lemon at the end to add yet another taste dimension.
The combinations of vegetables and the amount of coating and seasoning can be adjusted according to your taste or to suit a main dish. This versatile dish can be a vegan or a vegetarian alternative.
Here are more ideas for unique Side Dishes you'll love.
Ingredients
Suggested vegetables, any combination:
Beets
Carrots
Parsnips
Rutabaga
Turnips
Celeriac
Onions, Red Onions, Leeks or Shallots
Sweet Potatoes
White Potatoes
Cauliflower
Chickpeas, canned or soaked
Olive Oil
Honey, enough to coat the vegetables lightly
Thyme, rosemary or other herb of your choice
Salt
Pepper
Lemon juice
Method
Preheat the oven to 375 degrees.
Chop all the vegetables into large chunks.
Mix and spread on a rimmed baking sheet.
Drizzle the vegetables with olive oil and toss to coat.
Drizzle liquid or softened honey on the vegetables, only enough to coat lightly. Toss thoroughly.
Sprinkle the vegetables with salt, pepper and thyme, according to your taste.
Bake in the oven until the vegetables have slight brown edges and the beets can be pierced, about 20-40 minutes, depending on the size of the chunks. Stir every few minutes.
Optional - If using chickpeas, you can roast them separately on a frying pan or in the oven. They can also be used without roasting.
After roasting, squeeze lemon juice over the vegetables, if desired.
Serve as a side dish or add yogurt or feta cheese for a main meal.
Root vegetables are a traditional sight on the dinner table every autumn, and one of the pleasures of cooking them is the many ways they can be prepared. This recipe sees them roasted with a very light coating of honey, followed by a splash of lemon at the end to add yet another taste dimension.
The combinations of vegetables and the amount of coating and seasoning can be adjusted according to your taste or to suit a main dish. This versatile dish can be a vegan or a vegetarian alternative.
Here are more ideas for unique Side Dishes you'll love.
Ingredients
Suggested vegetables, any combination:
Beets
Carrots
Parsnips
Rutabaga
Turnips
Celeriac
Onions, Red Onions, Leeks or Shallots
Sweet Potatoes
White Potatoes
Cauliflower
Chickpeas, canned or soaked
Olive Oil
Honey, enough to coat the vegetables lightly
Thyme, rosemary or other herb of your choice
Salt
Pepper
Lemon juice
Method
Preheat the oven to 375 degrees.
Chop all the vegetables into large chunks.
Mix and spread on a rimmed baking sheet.
Drizzle the vegetables with olive oil and toss to coat.
Drizzle liquid or softened honey on the vegetables, only enough to coat lightly. Toss thoroughly.
Sprinkle the vegetables with salt, pepper and thyme, according to your taste.
Bake in the oven until the vegetables have slight brown edges and the beets can be pierced, about 20-40 minutes, depending on the size of the chunks. Stir every few minutes.
Optional - If using chickpeas, you can roast them separately on a frying pan or in the oven. They can also be used without roasting.
After roasting, squeeze lemon juice over the vegetables, if desired.
Serve as a side dish or add yogurt or feta cheese for a main meal.