Description
A flavorful side dish featuring a medley of roasted root vegetables glazed with a rich, aromatic burnt honey sauce. This recipe brings together sweet carrots, parsnips, sweet potato, butternut squash, and red onion, roasted to caramelized perfection and tossed in a buttery, tangy burnt honey glaze, garnished with fresh parsley for a delightful finish.
Ingredients
Scale
Vegetables
- 2 medium carrots, peeled and cut into 1 inch chunks
- 2 parsnips, peeled and cut into chunks
- 1 large sweet potato, peeled and cubed
- 1 small red onion, cut into wedges
- 1 cup cubed butternut squash
Seasoning
- 3 tablespoons olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 teaspoon fresh thyme leaves
- 1/2 teaspoon smoked paprika
Burnt Honey Sauce
- 3 tablespoons honey
- 1 tablespoon butter
- 1 teaspoon apple cider vinegar
Garnish
- 1 tablespoon chopped fresh parsley
Instructions
- Preheat the oven: Set the oven to 425°F (220°C) and line a large baking sheet with parchment paper to prepare for roasting the vegetables.
- Prepare the vegetables: In a large bowl, combine the carrots, parsnips, sweet potato, butternut squash, and red onion. Drizzle with olive oil, then season evenly with kosher salt, black pepper, fresh thyme leaves, and smoked paprika. Toss thoroughly until all pieces are well coated.
- Roast the vegetables: Spread the coated vegetables in a single layer on the prepared baking sheet. Roast in the oven for 25 to 30 minutes, stirring once halfway through to ensure even cooking and caramelization. The vegetables should be tender and slightly browned.
- Make the burnt honey sauce: While the vegetables roast, place the honey in a small saucepan over medium heat. Cook, stirring often, until the honey darkens slightly in color and releases a fragrant aroma, about 2 to 3 minutes. Stir in the butter and apple cider vinegar, cooking for an additional 30 seconds until smooth and well blended. Remove from heat.
- Toss with burnt honey: Once the vegetables are roasted, transfer them to a serving bowl. Drizzle the warm burnt honey sauce over the top and gently toss to coat the vegetables evenly.
- Garnish and serve: Sprinkle the chopped fresh parsley over the glazed vegetables as a fresh finishing touch. Serve the dish warm as a flavorful side.
Notes
- You can substitute other root vegetables such as turnips, rutabaga, or golden beets depending on availability.
- Ensure vegetables are cut into similar sized pieces for even roasting.
- For extra flavor, add a sprinkle of crumbled goat cheese before serving.
