Honey-Roasted Root Vegetables

Name: Honey-Roasted Root Vegetables
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 8
Cuisine: Global
Ingredients: 8 servings carrots; 8 servings honey; 8 servings lemon juice; 8 servings parsnips; 8 servings red onions; 8 servings rosemary; 8 servings rutabagas; 8 servings salt; 8 servings turnips; 8 servings unsalted butter

Honey-Roasted Root Vegetables is a gluten free, primal, and vegetarian side dish. This recipe makes 8 servings with 107 calories, 1g of protein, and 4g of fat each. This recipe covers 9% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes approximately 1 hour. If you have carrots, onions, rutabagas, and a few other ingredients on hand, you can make it.

Instructions

Preheat the oven to 400F. Cook the honey in a large heavy skillet over medium heat until it is thick and dark with large bubbles, about 10 minutes. Stir in the carrots, parsnips, turnips, rutabagas, and onions and cook until the vegetables are deeply glazed, 8 to 10 minutes.

Ingredients you will need

Vegetable

Rutabaga

Parsnip

Carrot

Turnip

Onion

Honey

Equipment you will use

Frying Pan

Oven

Transfer the skillet to the oven and roast until the vegetables are tender and well caramelized, 15 to 20 minutes. (Alternatively, continue cooking and tossing the vegetables on the stove top until they are tender and well glazed, about 25 minutes.)

Ingredients you will need

Vegetable

Equipment you will use

Oven

Frying Pan

Stir in the butter, lemon juice, and thyme, if using. Season to taste with salt and pepper. (To make ahead, cool then refrigerate in a covered container for up to 2 days. Reheat in a skillet over medium heat, stirring frequently to prevent scorching.)

Ingredients you will need

Salt And Pepper