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–+ servings

Roasted Root Vegetables with Spiced Honey Glaze

Adapted from BonAppetit.com
A delicious and adaptable preparation of winter root veggies using rutabagas, parsnips & turnips. Substitute winter squash or other root veggies, if these aren't available.
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Prep Time 25 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 30 minutes
Course Side Dish
Servings 6
Calories

Ingredients
  

Glaze Ingredients:

  • 1 TBS. butter melted
  • 1/4 cup honey *
  • 3 TBS. lemon juice ~ 1 fresh lemon
  • 2 garlic cloves minced
  • 2 tsp. chopped fresh thyme or rosemary*
  • 1 tsp. chili powder
  • 1 tsp. ground cumin
  • 1/4 tsp. ground cinnamon
  • 1/8 tsp. cayenne pepper

Root Veggie Ingredients:

  • 12 oz. parsnips peeled, thin ends halved lengthwise, thick ends quartered lengthwise, cut crosswise into 2-inch pieces*
  • 12 oz. turnips peeled, cut into 1-inch wedges
  • 12 oz. rutabagas trimmed, peeled, cut into ¾- to 1-inch wedges
  • 1 and 1/2 TBS. extra-virgin olive oil
  • 1 and 1/2 TBS. butter melted
  • Salt and pepper

Instructions
 

  • Make glaze by mixing melted butter, honey, lemon juice, garlic, thyme, ground chili, cumin, cinnamon, and cayenne pepper in a small bowl. Salt to taste and let stand roughly 45 minutes to allow flavors to blend.
  • Preheat oven to 400 degrees. Select a large, rimmed baking sheet. Oil lightly or line with parchment paper. Place cut root vegetables in a large bowl. Drizzle with melted butter and olive oil. Sprinkle with salt and pepper and toss well to coat. Transfer to baking sheet and roast until vegetables are soft and browned in spots, turning occasionally, about 50 minutes.
  • Pour glaze over vegetables and turn to coat evenly. Roast until glaze is absorbed and vegetables are browned, turning occasionally, about 15 to 20 minutes longer. Serve warm.

Video

Notes

  • *Maple syrup or other liquid sweetener may substitute for honey
  • If fresh herbs are unavailable, substitute 3/4 tsp. dried thyme or 3/4 tsp. dried, ground rosemary
  • If parsnips are oversized, remove woody core and discard
  • To reduce cooking time, cut veggies into smaller pieces.
Nutrition:
Per serving (6 total): Calories 227; Total Fat 12g ; Sat Fat 5g; Sodium 164mg; Carbs 32g; Fiber 6g; Total Sugars 19g; Added Sugars 12g; Protein 2g; Vit D 0mcg; Calcium 75mg; Iron 1mg; Potassium 535mg; Vit C 44% DV; Manganese 24% DV.
Keyword parsnips, root vegetables, rutubagas, turnips
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