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Honey and Herb Roasted Root Vegetables

Honey Herb Roasted Root Vegetables

Honey and Herb Roasted Root Vegetables

To make this more of a main dish, add prosciutto or crumbled bacon. For non-meat eaters, toss with shredded Gruyere or dollops of goat cheese or feta.

  • ¾ pound carrots, peeled and sliced diagonally
  • ¾ pound celery root, peeled and cubed
  • ¾ pound parsnips, peeled and sliced diagonally
  • ¾ pound baby potatoes, scrubbed and halved if large
  • ¾ pound turnips, peeled and cubed
  • ¼ cup olive oil
  • 2 sprigs thyme
  • 1 sprig rosemary
  • 1 teaspoon kosher salt
  • 1 teaspoon black pepper, freshly ground
  • 3 tablespoons champagne vinegar
  • 2 tablespoons Red Belly Honey
  • 2 teaspoons flaky salt, preferably Maldon

Heat oven to 425 F and heat 2 sheet pans. Combine carrots, celery root, parsnips, potatoes and turnips in a large bowl; toss with olive oil, herbs, salt and pepper. Spread evenly onto heated sheet pans in a single layer. Roast until lightly browned and fork tender, 35 to 40 minutes, stirring after 15 minutes. Transfer to a serving dish and toss with vinegar, honey and flaky salt. Makes 6 to 8 servings.

If making 1 or 2 days in advance, roast for 25 to 30 minutes until almost fork tender, cool and refrigerate. Reheat at the same temperature for remaining time on a sheet tray and then toss with vinegar, honey and flaky salt.

Adapted from a recipe by Sebastian Carosi, which originally appeared in Kitchen Toke magazine.

Photography by Eva Kolenko

Food Styling by Adam Pearson

Prop Styling by Jennifer Barguiarena

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