Honey and Citrus Roasted Fall Vegetables

Honey and Citrus Roasted Fall Vegetables
Serves 6
Honey, shallot, and orange zest add sweet and earthy flavors to this fall vegetable medley.
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  1. 2 (8-ounce) packages baby rainbow carrots, halved
  2. 3 cups golden beets, peeled and quartered
  3. 3 medium parsnips, peeled and sliced ½ inch thick
  4. 1 medium sweet potato, cut into ½-inch cubes
  5. 1 large rutabaga, peeled and cut into ½-inch cubes
  6. 2 small turnips, peeled and cut into ½-inch cubes
  7. 6 shallots, halved
  8. ¼ cup canola oil
  9. 3 teaspoons kosher salt, divided
  10. 1½ teaspoons ground black pepper, divided
  11. 1 tablespoon orange zest
  12. 1/3 cup fresh orange juice
  13. 2 tablespoons honey
  14. 2 tablespoons unsalted butter, melted
  15. 1 tablespoon chopped fresh thyme leaves
  16. 1 tablespoon chopped fresh parsley
  1. Preheat oven to 400°. Line 2 rimmed baking sheets with parchment.
  2. In a large bowl, combine carrot, beet, parsnip, sweet potato, rutabaga, turnip, shallot, canola oil, 2 teaspoons salt, and 1 teaspoon pepper. Layer evenly on prepared pans. Bake 20 minutes.
  3. In a small bowl, combine orange zest and juice, honey, butter, thyme, parsley, remaining 1 teaspoon salt, and remaining 1/2 teaspoon pepper. Pour evenly over vegetables, and cook until vegetables are tender, about 10 minutes. Serve immediately.
Louisiana Cookin https://www.louisianacookin.com/


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