Honey Roasted Root Vegetables

It’s a chilly January day here in Central Virginia.  I needed something warm and comfy for dinner.  Can’t beat roasted Winter vegetables for that.  Honestly I have very little experience with turnips or parsnips.  We didn’t eat those in my house growing up.  But roasted in honey and kosher salt they sound pretty good.

Indeed they were very good.  The turnips turned out buttery, the parsnips a little earthy and the carrots nicely sweet.  Only the turnips get peeled which saves a bunch of time.  Leaving the peel on adds a bit of bitterness to the dish.  You know what carrot peel tastes like.  If you don’t like it feel free to peel all the vegetables.  The original recipe calls for a sweet potato as well, but I didn’t have one.  And I don’t think they needed one. The thing I love about making roasted vegetables is that I can do those first and then cook the rest of the meal while they roast.

I served these with Steak with Olives.  The olive sauce has hot pepper flakes with the briny olives so this combination of vegetables was the perfect complement.  A sweet, mellow counter balance to the heat and salt.  I think they’d be good with roast chicken too though.

Good? Definitely.
Easy? Yep.
Good for company? Yes.
Special shopping? No. I think you could use whatever combination of root vegetables you have.

Honey Roasted Root Vegetables


  • 1 1/2  cups  coarsely chopped peeled turnip (about 2 medium)
  • 1 1/2  cups  coarsely chopped parsnip (about 2 medium)
  • 1 1/2  cups  coarsely chopped carrot (about 2 medium)
  • 1/4  cup  honey
  • 2  tablespoons  olive oil
  • 1/2  teaspoon  salt
  • 3  shallots, halved
  • Cooking spray
  • Preparation

    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


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