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Honey-Roasted Root Vegetables

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Honey-Roasted Root Vegetables

Ingredients

  • 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
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