Description

This vibrant Roasted Root Vegetables with Burnt Honey recipe features a medley of parsnips, golden beets, rutabaga, and golden potatoes, roasted to a tender perfection and enhanced with fragrant herbs. The dish is elevated by a unique burnt honey glaze that adds a deep, caramelized sweetness, paired with a cooling, zesty Greek yogurt sauce infused with garlic, dill, and lemon juice. Perfect as a hearty side or a vegetarian main, this flavorful dish combines rustic roasting with sweet and tangy elements for a truly satisfying experience.

Ingredients

Scale

Vegetables

1 ¼ lb parsnips, peeled and sliced ½-inch thick
1 ¼ lb golden beets, peeled and sliced ½-inch thick
1 lb rutabaga, peeled, quartered, and sliced ½-inch thick
1 lb golden potatoes, peeled and quartered

Seasonings and Herbs

½ cup olive oil
8 thyme sprigs
2 rosemary sprigs
Kosher salt and freshly cracked black pepper, to taste
2 tablespoons fresh parsley, minced

Burnt Honey Glaze

½ cup honey
2 tablespoons water
2 tablespoons sherry vinegar

Greek Yogurt Sauce

½ cup Greek yogurt
2 cloves garlic, pasted or minced
2 tablespoons fresh dill, chopped
2 tablespoons lemon juice
Salt and pepper, to taste

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Instructions

Preheat and Prepare Vegetables: Preheat your oven to 425°F (220°C) and line two baking sheets with parchment paper or silicone mats to prevent sticking. In a large bowl, toss the parsnips, golden beets, rutabaga, and golden potatoes with olive oil, thyme sprigs, and kosher salt until all pieces are well-coated.
Roast the Vegetables: Spread the coated vegetables evenly on the prepared baking sheets. Place them in the oven and roast for 35 to 40 minutes, shaking or stirring halfway through to ensure even cooking and caramelization.
Make the Greek Yogurt Sauce: While vegetables roast, combine Greek yogurt, minced garlic, chopped dill, and lemon juice in a bowl. Season with salt and pepper to taste. Cover and refrigerate for at least 30 minutes to let the flavors meld together.
Prepare the Burnt Honey Glaze: In a medium saucepan over medium heat, bring the honey to a simmer. Reduce the heat to maintain a low simmer and cook for 10 to 12 minutes, stirring occasionally, until the honey darkens and becomes fragrant, signaling caramelization. Remove from heat carefully, and whisk in the water to adjust the glaze consistency. Set aside to cool slightly.
Assemble and Serve: Spread a thin layer of the prepared yogurt sauce onto a large serving platter. Remove the roasted vegetables from the oven, discard thyme sprigs, and drizzle them with sherry vinegar and the burnt honey glaze. Arrange the vegetables over the yogurt base, sprinkle with fresh minced parsley for brightness, and serve warm.

Notes

Ensure to keep an eye on the honey while simmering to prevent burning beyond caramelization.
Vegetables can be cut uniformly to ensure even roasting and consistent texture.
The Greek yogurt sauce can be made ahead and refrigerated to enhance flavor integration.
If you prefer a milder herb presence, reduce thyme sprigs to 4 and omit rosemary as it is not used in the instructions.
Use parchment or silicone baking mats to prevent the vegetables from sticking and make cleanup easier.
This dish pairs well with roasted meats or can be served as a hearty vegetarian main.