Description
This vibrant and flavorful Roasted Root Vegetables with Burnt Honey recipe combines a medley of parsnips, golden beets, rutabaga, and golden potatoes roasted to perfection. Enhanced with fragrant fresh herbs and finished with a luscious burnt honey drizzle and a tangy herbed Greek yogurt sauce, this dish offers a delightful balance of sweet, savory, and fresh flavors—perfect as a hearty side or a vegetarian main.
Ingredients
Scale
Vegetables
- 1 ¼ lb parsnips, peeled and sliced ½-inch thick
- 1 ¼ lb golden beets, peeled and sliced ½-inch thick
- 1 lb rutabaga, peeled, quartered, and sliced ½-inch thick
- 1 lb golden potatoes, peeled and quartered
Roasting and Garnish
- ½ cup olive oil
- 8 thyme sprigs
- 2 rosemary sprigs
- Kosher salt, to taste
- Freshly cracked black pepper, to taste
- 2 tablespoons fresh parsley, minced (for garnish)
- 2 tablespoons sherry vinegar
Burnt Honey
- ½ cup honey
- 2 tablespoons water
Yogurt Sauce
- ½ cup Greek yogurt
- 2 cloves garlic, minced or pasted
- 2 tablespoons fresh dill, chopped
- 2 tablespoons lemon juice
- Kosher salt, to taste
- Freshly cracked black pepper, to taste
Instructions
- Roast Vegetables: Preheat your oven to 425°F (220°C). Line two baking sheets with parchment paper or silicone mats to prevent sticking. In a large bowl, toss together peeled and sliced parsnips, golden beets, rutabaga, and golden potatoes with olive oil, thyme sprigs, and a generous pinch of kosher salt. Spread the vegetables evenly between the two prepared baking sheets. Roast in the oven for 35 to 40 minutes, shaking or turning the vegetables halfway through cooking to ensure even roasting and caramelization.
- Make Yogurt Sauce: While the vegetables roast, prepare the yogurt sauce by whisking together Greek yogurt, minced garlic, chopped fresh dill, and lemon juice in a bowl. Season the mixture with kosher salt and freshly cracked black pepper to your taste. Cover and refrigerate for at least 30 minutes to allow the flavors to meld and deepen.
- Make Burnt Honey: In a small saucepan over medium heat, bring honey to a gentle simmer. Reduce the heat and continue to cook for 10 to 12 minutes, stirring occasionally, until the honey darkens in color and develops a fragrant, slightly smoky aroma. Remove the pan from heat carefully and whisk in water to thin out the burnt honey slightly. Set aside to cool.
- Assemble and Serve: To serve, spread a thin, even layer of the chilled yogurt sauce on a large platter. Remove the roasted vegetables from the oven and immediately drizzle them with sherry vinegar and the prepared burnt honey, enhancing their natural sweetness and acidity. Discard the thyme sprigs used during roasting. Arrange the vegetables artfully over the yogurt sauce and garnish generously with minced fresh parsley. Serve immediately to enjoy the delicious contrast of warm roasted vegetables and cool, creamy sauce.
Notes
- You can substitute golden potatoes with sweet potatoes or other root vegetables like carrots for a different flavor profile.
- Be careful when whisking water into the hot burnt honey as it may bubble up.
- The yogurt sauce can be prepared a day ahead for convenience; just keep refrigerated.
- Use fresh herbs for best flavor in the roasted vegetables and yogurt sauce.
- If sherry vinegar is unavailable, try apple cider vinegar as a substitute.
