Honey-Roasted Root Vegetables
Published by Houghton Mifflin Harcourt
Great chefs have the talent for turning simple, seasonal ingredients into spectacular dishes. This is one way I have learned from my chef-colleagues and Bay Café guests to turn humble root vegetables into an explosively delicious and vibrant dish. Reducing the honey to a caramelized glaze and using it as the sole cooking medium results in vegetables with a rich, creamy texture and an earthy flavor with a hint of sweetness.
Use small, young vegetables for the best flavor. The vegetables should all be cut to about the same size (½- to ¾-inch dice) for even cooking and stylish presentation. Vary the dish by substituting sweet potatoes and celery root for part of the vegetables, if you like.
Makes6 to 8 servings
Total Timeunder 1 hour
Make Ahead RecipeYes
One Pot MealYes
OccasionBuffet, Family Get-together
Taste and Texturebuttery, creamy, herby, rich, savory, sweet
Type of Dishvegetable
- 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
Preheat the oven to 400°F. 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.
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.)
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.)
Transfer to a warm platter and decorate with large sprigs of the thyme, if you wish.
2008 Joey Altman