Honey Glazed Root Vegetables Recipes

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HONEY-ROASTED ROOT VEGETABLES



Honey-Roasted Root Vegetables image

From Cooking Light, Dec. 2007. This recipe called for tupelo honey or any other medium colored "floral" honey, such as dandelion or orange blossom. In my little town there is honey in the bear bottles, so that's what I used! And this turned out wonderful. Sweet and caramelized! Next time I will add garlic and use even more shallots, they came out so sweet. When you halve the shallots, leave a bit on the blossom end so they stay in wedges; it all cooks up. YUM!

Provided by Chef PotPie

Categories     Low Protein

Time 50m

Yield 8 serving(s)

Number Of Ingredients 9

2 cups coarsely chopped peeled sweet potatoes (about 1 large)
1 1/2 cups coarsely chopped peeled turnips (about 2 medium)
1 1/2 cups coarsely chopped parsnips (about 2 medium)
1 1/2 cups coarsely chopped carrots (about 2 medium)
1/4 cup tupelo honey
2 tablespoons olive oil
1/2 teaspoon salt
3 shallots, halved
cooking spray

Steps:

  • Preheat oven to 450°.
  • Combine all ingredients except the cooking spray in a large bowl; toss to coat. Place vegetable mixture on a jelly-roll pan coated with cooking spray.
  • Bake at 450° for 35 minutes or until vegetables are tender and begin to brown, stirring every 15 minutes.

Nutrition Facts : Calories 131.4, Fat 3.6, SaturatedFat 0.5, Sodium 200.4, Carbohydrate 25, Fiber 3.4, Sugar 13.3, Protein 1.5

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

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!

SLOW-COOKER GLAZED ROOT VEGETABLES



Slow-Cooker Glazed Root Vegetables image

Slow cooked root veggies glazed with honey and olive oil turn into a wonderful side dish.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 4h20m

Yield 9

Number Of Ingredients 10

6 medium carrots, cut diagonally into 1-inch pieces
4 medium parsnips, peeled, cut diagonally into 1-inch pieces
2 medium red onions, cut into thin wedges
2 medium dark-orange sweet potatoes (about 1 lb), peeled, cut into 1-inch pieces (3 cups)
3 tablespoons honey
1 tablespoon olive oil
5 teaspoons chopped fresh thyme leaves
1 teaspoon salt
1/2 teaspoon pepper
1 tablespoon white balsamic vinegar

Steps:

  • Spray 5- to 6-quart slow cooker with cooking spray. In slow cooker, mix carrots, parsnips and onions. Top with sweet potatoes.
  • In small bowl, mix honey, oil, 2 teaspoons of the thyme, the salt and pepper. Pour over vegetables; stir to coat.
  • Cover; cook on Low heat setting 4 to 5 hours or until vegetables are tender. Just before serving, add vinegar; stir gently. Sprinkle with the remaining 3 teaspoons thyme.

Nutrition Facts : Calories 120, Carbohydrate 25 g, Fiber 4 g, Protein 2 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 310 mg

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