Roasted Root Vegetables and Burnt Honey
A plate of golden roasted root vegetables topped with burnt honey is just the delicious treasure that I want to serve to my guests.
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I enjoy making food that tastes as good as it looks, and Roasted Root Vegetables and Burnt Honey is a perfect example. These veggies are flavorful and pretty to look at, and since we eat with our eyes, feast your eyes on this gorgeous dish. Roasting is one of my favorite ways to prepare vegetables of any kind. For this recipe, I’m using parsnips, golden beets, rutabaga, and potatoes, tossed with fresh herbs and olive oil, and my newest favorite garnish, burnt honey. The golden color is your first clue that this dish is a winner!
We all know green to be the essential color of St. Patrick’s Day, so too is gold; that’s part of the inspiration for this dish. Beets are good at sharing their color. These golden beats help to stain the other vegetables a beautiful yellow-gold color. Roasting the veggies at high heat will caramelize the edges, adding even more color and flavor.
I’ve created a sweet and savory sauce to serve over top of the roasted vegetables. Burnt honey works beautifully here with the veggies and herbs. As always, when heating sugar on the stove, exercise caution. A toasted honey sauce paired with sherry vinegar for a bit of acidity offers a wonderful balance of flavor to the herby roasted veggies.
I’ve got one more flavor feature that I like to serve with the vegetables, something tart and cool for a bit of richness. Greek yogurt infused with garlic, fresh dill, and lemon juice acts as a kind of yogurt cloud for the veggies to rest atop. Its creaminess is a deliciously luxurious addition to the whole flavor experience.
Like the pot of gold at the end of a rainbow, a plate of golden roasted root vegetables topped with burnt honey is just the delicious treasure that I want to serve to my guests. I enjoy this as much on St. Patrick’s Day as I do on just about any day. I often serve it with Gaelic Irish Steaks with Whiskey Cream and Colcannon, Irish Cheddar Scallion Biscuits, and Irish Apple Crumble.
Roasted Root Vegetables and Burnt Honey
Ingredients
- 1 1/4 lb parsnips, peeled and sliced ½ thick
- 1 1/4 lb golden beets, peeled and sliced ½ thick
- 1 lb. rutabaga, peeled, quartered, and sliced ½ thick
- 1 lb. golden potatoes, peeled and quartered
- 1/2 cup olive oil
- 8 thyme sprigs
- 2 rosemary sprigs
- 2 tablespoons fresh parsley, minced
- 2 tablespoon sherry vinegar
For burnt honey:
- 1/2 cup honey
- 2 tablespoons water
For yogurt:
- 1/2 cup Greek yogurt
- 2 garlic cloves, pasted
- 2 tablespoons fresh dill, chopped
- 2 tablespoons lemon juice
- Kosher salt and freshly cracked black pepper, to taste
Preparation
- Preheat the oven to 425°F and prepare two silpat-lined sheet trays.
- Toss all vegetables in a bowl with olive oil, thyme sprigs, and kosher salt.
- Divide the vegetables between both prepared sheet trays.
- Roast vegetables for 35 - 40 minutes, shaking the pan halfway through.
- Whisk together the yogurt sauce ingredients in a bowl. Let cool in the fridge for at least 30 minutes.
- Add honey to a high-sided saucepan and set the heat to medium heat. Bring the honey to a simmer, then reduce heat to medium-low. Let mixture cook for 10 - 12 minutes carefully stirring with a heat-proof spatula or spoon.
- When the honey is deeper in color and smells fragrant, turn off the heat and whisk in water. BEWARE of the steam. Set aside and let cool.
- Plate a thin layer of yogurt sauce on a platter.
- Remove vegetables from the oven and drizzle with sherry vinegar and burnt honey. Remove thyme sprigs and plate the vegetables over yogurt and garnish with parsley. Enjoy!
