Description
A vibrant and flavorful dish featuring roasted root vegetables enhanced by a unique burnt honey drizzle and a tangy Greek yogurt sauce. Perfect as a hearty side or a light vegetarian main, this recipe combines the earthiness of parsnips, golden beets, rutabaga, and golden potatoes with aromatic herbs, sweet and smoky honey, and a refreshing herb-infused yogurt for a satisfying and elegant meal.
Ingredients
Scale
Root 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
- ½ cup olive oil
- 8 thyme sprigs
- Kosher salt, to taste
Herbs and Garnish
- 2 rosemary sprigs
- 2 tablespoons fresh parsley, minced
Yogurt Sauce
- ½ cup Greek yogurt
- 2 cloves garlic, pasted or minced
- 2 tablespoons fresh dill, chopped
- 2 tablespoons lemon juice
- Kosher salt and freshly cracked black pepper, to taste
Burnt Honey Glaze
- ½ cup honey
- 2 tablespoons water
- 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. In a large bowl, toss the parsnips, golden beets, rutabaga, and golden potatoes with olive oil, thyme sprigs, and kosher salt until evenly coated.
- Roast the vegetables: Spread the vegetables evenly between the prepared baking sheets. Roast in the oven for 35-40 minutes, shaking the pans halfway through cooking to ensure even roasting. The vegetables should be tender and caramelized when done.
- Make the yogurt sauce: In a bowl, whisk together the Greek yogurt, minced garlic, chopped dill, and lemon juice. 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 and develop.
- Prepare the burnt honey glaze: In a saucepan over medium heat, bring the honey to a gentle simmer. Reduce the heat and let it cook for 10-12 minutes, stirring occasionally, until the honey deepens in color and develops a fragrant burnt aroma. Remove from heat carefully, whisk in the water to loosen the glaze, and set aside to cool.
- Assemble the dish: Spread a thin layer of the prepared yogurt sauce on a serving platter. Remove the roasted vegetables from the oven and drizzle them evenly with sherry vinegar and the burnt honey glaze. Discard the thyme sprigs.
- Garnish and serve: Arrange the roasted vegetables on top of the yogurt sauce. Sprinkle with minced fresh parsley for a bright finish. Serve immediately and enjoy the harmonious blend of roasted earthiness, sweet smokiness, and tangy freshness.
Notes
- You can substitute other root vegetables such as carrots or sweet potatoes based on availability and preference.
- Keep an eye on the honey as it simmers to prevent burning beyond the desired caramelization.
- The yogurt sauce can be made up to a day in advance for convenience.
- For a vegan version, substitute the Greek yogurt with a plant-based yogurt alternative.
- Make sure to peel the root vegetables thoroughly to ensure even cooking and a pleasant texture.
