This dish combines the warmth and sweetness of honey with the earthy flavors of roasted root vegetables, making it the perfect comforting side dish for the cooler seasons.
- 4 cups of mixed root vegetables (carrots, sweet potatoes, parsnips, and beets), peeled and diced into 1-inch pieces
- 2 tablespoons olive oil
- 2 tablespoons Paradis Valley Honey
- 1 teaspoon fresh rosemary, chopped (or 1/2 teaspoon dried rosemary)
- 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
- Salt and pepper to taste
- Chopped fresh parsley for garnish (optional)
Preheat the oven: Preheat your oven to 400°F (200°C).
Prepare the root vegetables: In a large mixing bowl, combine the diced root vegetables. You can use a mix of your favorites or whatever is in season. The combination of sweet potatoes, carrots, parsnips, and beets works well. Be sure to cut them into evenly sized pieces for even cooking.
Make the honey glaze: In a small bowl, mix together the olive oil, Paradis Valley Honey, chopped rosemary, thyme, salt, and pepper. Stir well to combine all the ingredients.
Coat the vegetables: Drizzle the honey glaze over the root vegetables and toss them to ensure they are evenly coated.
Roast the vegetables: Spread the coated root vegetables in a single layer on a baking sheet lined with parchment paper. Roast in the preheated oven for about 30-35 minutes or until the vegetables are tender and caramelized. You may want to give them a stir or shake the pan halfway through the cooking time for even browning.
Garnish and serve: Once the vegetables are roasted to your desired tenderness and have a nice glaze, remove them from the oven. Garnish with chopped fresh parsley if you like, and serve hot.
This dish offers a balance of natural sweetness from the honey, the earthy flavors of the roasted vegetables, and the aromatic herbs. It's a perfect side dish for any fall or winter meal, providing comfort and warmth on a chilly day. Enjoy your healthy and comforting honey-glazed roasted root vegetables from Paradis Valley Honey!