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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

Original Red Belly Honey

Red Belly Honey Jar

Two incredible functional foods brought together by bees: Honey and CBD

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