Honey Roasted Root Vegetables
I was invited to a friend’s home for Rosh Hashanah (the Jewish New Year) this year and since she asked those invited to bring some kind of entree or side dish, it gave me an opportunity to make something fun and innovative to bring to her dinner table.
I have made roasted root vegetables before, and in that blog post I went over what exactly root vegetables are and how they are beneficial. Feel free to check out that post here.
Root vegetables are hearty and given you buy them fresh, peel them yourself and roast them, they do have a somewhat earthy flavor. You can still glaze or marinade them in many ways. Since apples and honey are popular at this time of year for the Jewish holiday season, I thought it would be fun to do a spin on that using root vegetables. Enjoy this recipe any time of year. Another great thing about this recipe is it makes a lot, so you can use them for meal prep during the week since they last a while, or you can use the leftovers and create mashed root vegetables.
Roasted Root Vegetables with Honey and Thyme
A sweet, hearty and healthy side dish to serve at a dinner gathering or use in meal preparation.
- 1 lb parsnips (peeled and sliced about 1 inch thick)
- 1 lb carrots (peeled and sliced about 1 inch thick)
- 1 lb celery root (peeled and sliced as desired, about 1/2 inch thick each piece)
- 1 lb golden beets (peeled and sliced about 1 inch thick)
- 1/2 cup olive oil (extra virgin)
- 1/2 cup honey
- 1/4 cup fresh thyme (sprigs, de-vined)
- salt (to taste)
- pepper (to taste)
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Preheat the oven to 425°. Cover with foil and roast for 40 minutes, shifting the pans once, until the vegetables are tender. Remove the foil and roast for 10 minutes longer, until glazed. Return them to the bowl and stir in the vinegar then season with salt and pepper. Serve right away.
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In a large bowl, toss the root vegetables with the oil, honey and thyme and season with salt and pepper.
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Divide the vegetables onto two baking sheets (or pans, if that is what you have) lined with parchment paper.
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Cover the pans with foil and roast for 40-45 minutes. Check on them intermittently and move them around a bit. Cook a few minutes longer depending on desired tenderness.
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Remove the vegetables from the oven. Let them cool a little. Add a little extra salt and pepper and more fresh thyme if desired. Place them in a serving dish and enjoy!
