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Crispy Honey Roasted Root Vegetables

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A delicious and easy recipe for crispy honey roasted root vegetables with fresh herbs, perfect as a comforting side dish for any occasion.

Ingredients

Scale
  • 1.5 lbs (680 g) mixed root vegetables: carrots (peeled, cut into 1-inch pieces), parsnips (peeled, sliced), sweet potatoes (peeled, cubed), and beets (peeled, cubed)
  • 3 tablespoons honey (raw preferred)
  • 2 tablespoons extra virgin olive oil
  • 3 tablespoons fresh herbs (chopped rosemary, thyme, and parsley)
  • 3 cloves garlic, minced
  • 1 teaspoon sea salt
  • ½ teaspoon freshly ground black pepper
  • 1 teaspoon lemon zest (optional)

Instructions

  1. Preheat your oven to 425°F (220°C).
  2. Peel and cut carrots, parsnips, sweet potatoes, and beets into roughly 1-inch pieces, aiming for similar sizes to ensure even cooking (about 15 minutes).
  3. In a large mixing bowl, combine 3 tablespoons honey, 2 tablespoons olive oil, minced garlic, sea salt, and freshly ground black pepper. Whisk or stir until well blended.
  4. Toss the cut vegetables in the honey mixture, ensuring every piece is well coated (3-5 minutes).
  5. Spread the veggies out on a large rimmed baking sheet in a single layer, avoiding crowding.
  6. Place the baking sheet in the preheated oven and roast for 30-35 minutes, turning the vegetables halfway through (around 15 minutes) using tongs or a spatula.
  7. Check for doneness; the veggies should be tender inside with crispy, caramelized edges. Roast an additional 5 minutes if needed, watching closely to prevent burning.
  8. Remove from oven and immediately sprinkle with fresh chopped herbs (rosemary, thyme, parsley) and optional lemon zest. Toss lightly to combine.
  9. Serve warm for maximum crunch and flavor.

Notes

If honey thickens or crystallizes, warm gently in microwave for 10 seconds before mixing. Avoid overcrowding the pan to ensure crispiness. Add fresh herbs after roasting to preserve their bright flavor. For vegan option, substitute honey with maple syrup or agave nectar. Use fresh root vegetables for best texture. To reheat, warm in oven at 375°F for 10-12 minutes to regain crispiness.

Nutrition

Keywords: honey roasted vegetables, root vegetables, roasted carrots, roasted parsnips, sweet potatoes, beets, honey glaze, herb roasted vegetables, easy side dish, gluten-free, vegetarian

Find it online: https://blipflavor.com/crispy-honey-roasted-root-vegetables-recipe-easy-perfect-herb-flavor/