Honey-Roasted Root Vegetables
- 1 cup honey
- 4 medium carrots, cut into ½-inch dice
- 3 small-medium parsnips, peeled and cut into ½-inch dice
- 2 medium turnips, peeled and cut into ½-inch dice
- 2 small-medium rutabagas, peeled and cut into ½-inch dice
- 1 medium or 2 small red onions, cut into 8 wedges
- 1 tablespoon unsalted butter
- 1 tablespoon fresh lemon juice
- 1 teaspoon fresh thyme or rosemary, chopped medium-fine (optional), plus large sprigs, for garnish
- Kosher salt and freshly ground black pepper
- This recipe is vegetarian
- This recipe is gluten-free
- This recipe is paleo
- Produce
- Carrots, medium (4)
- Medium or 2 small red onions (1)
- Parsnips, small medium (3)
- Rutabagas, small medium (2)
- Thyme or rosemary, fresh (1 teaspoon)
- Turnips, medium (2)
- Cooking & Baking
- Honey (1 cup)
- Kosher salt and freshly ground black pepper (1)
- Drinks
- Lemon juice, fresh (1 tablespoon)
- Dairy
- Butter, unsalted (1 tablespoon)
Preparation
Read recipe preparation on cookstr.com
Social Stats
29.5Rating
1-100
1-100
1Tweets
101Facebook
Shares
Shares
0StumbleUpon
Views
Views
0PinterestPins
Recipe Stats
Published September 12, 2012 (5 months ago).
100 people saved this recipe.
