Description
A vibrant and wholesome dish featuring a medley of roasted root vegetables drizzled with a sweet and fragrant burnt honey glaze, complemented by a tangy homemade yogurt sauce. This recipe highlights the natural sweetness of parsnips, golden beets, rutabaga, and golden potatoes, enhanced with fresh herbs and a hint of sherry vinegar for a perfect balance of flavors.
Ingredients
Scale
Vegetables
- 1 ¼ lb parsnips, peeled and sliced ½-inch thick
- 1 ¼ lb golden beets, peeled and sliced ½-inch thick
- 1 lb rutabaga, peeled, quartered, and sliced ½-inch thick
- 1 lb golden potatoes, peeled and quartered
Roasting and Seasoning
- ½ cup olive oil
- 8 thyme sprigs
- 2 rosemary sprigs
- Kosher salt, to taste
- Freshly cracked black pepper, to taste
Yogurt Sauce
- ½ cup Greek yogurt
- 2 cloves garlic, pasted or minced
- 2 tablespoons fresh dill, chopped
- 2 tablespoons lemon juice
- Kosher salt, to taste
- Freshly cracked black pepper, to taste
Burnt Honey Glaze
- ½ cup honey
- 2 tablespoons water
Garnish and Finishing Touches
- 2 tablespoons fresh parsley, minced
- 2 tablespoons sherry vinegar
Instructions
- Preheat and Prepare Vegetables: Preheat your oven to 425°F (220°C). Line two baking sheets with parchment paper or silicone mats to prevent sticking. Peel and slice all root vegetables into ½-inch thick pieces, ensuring even cooking.
- Toss Vegetables with Oil and Herbs: In a large bowl, combine the parsnips, golden beets, rutabaga, and golden potatoes. Drizzle with olive oil and add the thyme sprigs as well as a good pinch of kosher salt. Toss everything together until vegetables are evenly coated.
- Roast Vegetables: Spread the vegetables evenly between the two prepared baking sheets. Place in the preheated oven and roast for 35 to 40 minutes, shaking or turning the vegetables halfway through to ensure even browning and cooking. The veggies should be tender and caramelized when done.
- Prepare Yogurt Sauce: While the vegetables roast, whisk together the Greek yogurt, minced garlic, chopped fresh dill, and lemon juice in a bowl. Season with kosher salt and freshly cracked black pepper to taste. Cover and refrigerate for at least 30 minutes to allow the flavors to meld beautifully.
- Make Burnt Honey Glaze: In a small saucepan over medium heat, bring the honey to a gentle simmer. Reduce the heat to low and let it cook for 10 to 12 minutes, stirring occasionally. The honey will deepen in color and develop a fragrant, rich aroma. Remove from heat and carefully whisk in the water—this will loosen the glaze. Set aside to cool slightly.
- Assemble the Dish: On a serving platter, spread a thin, even layer of the chilled yogurt sauce. Remove the roasted vegetables from the oven and discard the thyme sprigs. Drizzle the vegetables generously with sherry vinegar and the burnt honey glaze.
- Garnish and Serve: Arrange the roasted vegetables attractively over the yogurt base. Sprinkle with the minced fresh parsley for a burst of color and freshness. Serve immediately to enjoy the warm vegetables balanced with creamy yogurt and sweet, caramelized honey flavors.
Notes
- Ensure all vegetables are sliced to a uniform thickness for even roasting.
- Watch honey carefully while making burnt honey to prevent burning beyond caramelization.
- The yogurt sauce can be made ahead and kept refrigerated for up to 24 hours.
- Substitute sherry vinegar with apple cider vinegar if unavailable.
- Omitting rosemary sprigs as they are not used in the recipe instructions to avoid confusion.
