Description
A simple, elegant, and delicious side dish of carrots, parsnips, and beets roasted with a sweet honey and dill glaze.
Ingredients
Scale
- 3–4 carrots, peeled
- 3–4 parsnips, peeled
- 1 large or 2 small beets, peeled
- 3 tbsp extra virgin olive oil
- 2 tbsp honey
- 1 tbsp chopped fresh dill, or 1 tsp dried
- 1 tsp kosher salt
- ¼ tsp pepper
- extra chopped fresh dill, for garnish
Instructions
- Preheat oven to 425°F. Peel and cut vegetables.
- Whisk together olive oil, honey, dill, salt, and pepper.
- Divide vegetables between two prepared baking sheets.
- Toss vegetables with the honey glaze to coat.
- Cover with foil and roast for 20 minutes.
- Remove foil, toss vegetables, and roast for another 15-20 minutes until tender and caramelized.
- Garnish with fresh dill and serve.
Notes
For best results and to prevent color bleeding, roast beets on a separate tray from the carrots and parsnips.
Keywords: honey roasted root vegetables, roasted vegetables, easy side dish, holiday side dish, healthy vegetable recipe
