Honey-Roasted Root Vegetables

"From Cooking Light, Dec. 2007. This recipe called for tupelo honey or any other medium colored "floral" honey, such as dandelion or orange blossom. In my little town there is honey in the bear bottles, so that's what I used! And this turned out wonderful. Sweet and caramelized! Next time I will add garlic and use even more shallots, they came out so sweet. When you halve the shallots, leave a bit on the blossom end so they stay in wedges; it all cooks up. YUM!"
 
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photo by Baby Kato photo by Baby Kato
photo by Baby Kato
photo by Lavender Lynn photo by Lavender Lynn
photo by Baby Kato photo by Baby Kato
photo by Squirrelette photo by Squirrelette
Ready In:
50mins
Ingredients:
9
Serves:
8
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ingredients

  • 2 cups coarsely chopped peeled sweet potatoes (about 1 large)
  • 1 12 cups coarsely chopped peeled turnips (about 2 medium)
  • 1 12 cups coarsely chopped parsnips (about 2 medium)
  • 1 12 cups coarsely chopped carrots (about 2 medium)
  • 14 cup tupelo honey
  • 2 tablespoons olive oil
  • 12 teaspoon salt
  • 3 shallots, halved
  • cooking spray
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directions

  • Preheat oven to 450°.
  • 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 450° for 35 minutes or until vegetables are tender and begin to brown, stirring every 15 minutes.

Questions & Replies

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Reviews

  1. Baby Kato
    Wow, were these root vegetables good. We loved them. They were so delicious, great flavor and wonderful textures. It was quick and easy to make with excellent results. It was the perfect side for our meal. Made for the JOY of Vegetables.
     
  2. LifeIsGood
    Deeeeeee-lish! That honey glaze was awesome! It went so well with the root veggies. Yum! Thank you!
     
  3. Sugrluvr
    My family adores this recipe. It had become a cherished side dish over the years. I would not think of skipping it on Thanksgiving. You should know that the vegetables can be changed to suit your tastes. We like potatoes in this too :)
     
  4. Lavender Lynn
    These recipe is so delicious. This is the second recipe for Roasted Veges that I have adored. I used sweet potato, turnips, carrots, and shallot. I was kind of worried about how hot the temperature but they turned out so good. . The pieces of veges were golden and so tasty. I couldn't really tell for sure it was a turnip. Just slightly sweet rich flavor.
     
  5. Studentchef
    I really enjoyed these roasted vegetables, although I didn't have the kind of honey you had down in your list of ingredients. I also think the honey helped caramilize the vegetables, which was super good for me!
     
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Tweaks

  1. COOKGIRl
    Chef Pot Pie-another winner from you! In order for our daughter to eat this dish, I used agave nectar in which I added 1 tablespoon freshly squeezed orange juice. Subbed rutabagas for turnips and added one orange fleshed sweet potato (aka "yam"). I also added extra shallots but ran out so threw in half a Walla Walla onion sliced. Served with your equally delicious Recipe #179425 and a simple tossed baby spinach salad. Thank you for posting your wonderful recipe! cg
     

RECIPE SUBMITTED BY

One of the old time founding members of Recipezaar. I live in Port Orchard, Washington. I LOVE to cook and bake nearly everything! I HATE to see people join the site, have no published recipes, but rag on another cook in a review on a recipe they haven't even tried or didn't follow. Oh, and I hate cilantro, too. :)
 
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