Festive Honey Glazed Roasted Root Vegetables With Saffron Recipes

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FESTIVE HONEY-GLAZED ROASTED ROOT VEGETABLES WITH SAFFRON



Festive Honey-Glazed Roasted Root Vegetables With Saffron image

Roasted parsnips, carrots and pink shallots, glazed with saffron honey and sprinkled with cumin and celery seeds......sublime! These roasted root vegetables are undoubtedly very special, and they are so easy to roast as they require NO par-boiling beforehand. A simple glaze is made by adding saffron to melted honey, before sprinkling cumin and celery seeds over the top......slam them in the oven, and pour yourself a glass of wine! I make these nearly every Christmas and for other special events throughout the year. I have experimented with other vegetables, but have found that this simple combination works the best for optimum flavour and colour, so no need to over gild the lily! Sprinkle them with chopped lovage or parsley before serving. I have indicated amounts per person and not weights....please adjust the quantities to your own requirements.

Provided by French Tart

Categories     Onions

Time 1h10m

Yield 6-8 serving(s)

Number Of Ingredients 11

6 large carrots, peeled and cut into 1-inch chunks
6 large parsnips, peeled and cut into 2-inch lengths
6 -12 pink shallots, peeled and halved if very large
1 -2 tablespoon olive oil
1 -2 tablespoon honey, to taste heated through until runny
3 g powdered saffron or 6 -12 saffron threads, softened in a little warm water
2 teaspoons cumin seeds
2 teaspoons celery seeds
chopped lovage (to garnish) or parsley (to garnish)
sea salt
black pepper

Steps:

  • Pre-heat the oven to 200C/400F/Gas Mark 6.
  • Take a large roasting tray, one that will take the vegetables in one layer, and add the olive oil to it, then heat the oil in the oven for about 5 minutes until very hot.
  • Take the tray out and add the prepared vegetables immediately, tossing them around to get a good coating of oil, put them back in the oven and roast them for 30 minutes.
  • Meanwhile, heat up the honey in a small saucepan or in the microwave and add the softened saffron threads or saffron powder - mix well.
  • After 30 minutes, take the vegetables out and add the honey and saffron, pouring over the vegetables and turning them around to make sure that all have an even coating of the mixture.
  • Sprinkle the cumin seeds, celery seeds, sea salt and black pepper to taste over the top and give them a quick mix again, before putting them back into the oven for a further 20 to 30 minutes, or until the vegetables are soft, glazed and tinged brown at the edges.
  • Serve them in an attractive serving bowl and sprinkle with chopped lovage or parsley.
  • I have allowed one of each vegetable per serving, this may be too generous - please adjust the quantities to suit what else you may be serving alongside these vegetables!

BALSAMIC-HONEY ROASTED ROOT VEGETABLES



Balsamic-Honey Roasted Root Vegetables image

This is an easy, inexpensive, stress-free recipe even a beginning cook could whip together. Perfect for fall and winter. This dish is usually served hot, but is also very tasty cold, either by itself or mixed in with spring greens and a balsamic or "goddess" dressing. You can easily substitute other root vegetables if you don't have these on hand - Try celery root, baking potatoes, red beets, etc.

Provided by Whats Cooking

Categories     Yam/Sweet Potato

Time 1h5m

Yield 10 serving(s)

Number Of Ingredients 16

5 large carrots, unpeeled, in 3/4 inch slices
1 large yam, peeled, in 1 x 1 inch cubes
1 large rutabaga, peeled, in 1 x 1 inch cubes
4 turnips, peeled, in 1 x 1 inch cubes
1 large parsnip, in 3/4 inch slices
3 yellow beets, peeled, in 1 x 1 inch cubes
6 garlic cloves, unpeeled
3 stalks celery, in 3/4 inch slices
1/4 cup olive oil
1/4 cup balsamic vinegar
1/3 cup honey
1 teaspoon garlic powder
2 teaspoons fresh rosemary, minced
1/2 teaspoon salt
fresh ground black pepper, to taste
2 -3 small boiling potatoes, in 1x1 inch cubes (Yukon or New varieties) (optional)

Steps:

  • Preheat oven to 375 degrees.
  • Cut the bottom 1/4 inch of each garlic clove off but do not peel cloves.
  • Toss ingredients in a deep baking dish.
  • Roast, uncovered, for approximately 30 minutes or until all vegetables are soft throughout.
  • Toss vegetables and turn heat up to 400 degrees. Roast until vegetables are browned and caramelized (15-20 minutes).
  • Serve hot or at room temperature.

Nutrition Facts : Calories 195, Fat 5.8, SaturatedFat 0.8, Sodium 223, Carbohydrate 35, Fiber 6, Sugar 20.2, Protein 2.9

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