Best 4 Pepper Honey Roasted Roots Recipes

Unleash a symphony of flavors with our tantalizing Pepper Honey Roasted Roots! This delectable dish features a vibrant medley of root vegetables, expertly roasted to perfection and infused with a harmonious blend of sweet honey and piquant pepper. Savor the earthy sweetness of carrots, the nutty heartiness of parsnips, the vibrant purple hues of beets, and the robust flavor of turnips, all coming together in a symphony of textures and tastes. Drizzled with a luscious honey glaze and sprinkled with a touch of cracked pepper, these roasted roots are an irresistible treat that will delight your palate. Whether you're seeking a wholesome side dish or a delectable vegetarian main course, our Pepper Honey Roasted Roots are a culinary masterpiece that will elevate any occasion. This article offers a comprehensive guide to crafting this dish, including variations such as Maple Balsamic Roasted Roots and Orange Rosemary Roasted Roots, ensuring you have a recipe to suit your unique preferences. Embark on a culinary journey and discover the delightful flavors that await you with our Pepper Honey Roasted Roots!

Here are our top 4 tried and tested recipes!

PEPPER & HONEY-ROASTED ROOTS

Pepper & honey-roasted roots image

The perfect warming veggie dish for any roast dinner

Provided by Good Food team

Categories Dinner, Side dish, Vegetable

Time 1h5m

Number Of Ingredients 6

Ingredients

3 tbsp olive oil
5 medium carrots, peeled and cut into long slices
1 large celeriac, peeled and cut into chunks
5 parsnips, peeled and cut into long sticks
2 tbsp clear honey
2 tsp black peppercorn, roughly cracked

Steps:

Heat oven to 220C/fan 200C/gas 7. Heat oil in a roasting tin on top of the stove, then throw in the vegetables and fry for 5-8 mins until they begin to brown. Place the tray in the oven for 40-50 mins, shaking pan occasionally until golden brown and soft.
Stir the honey, pepper and a sprinkling of salt into the vegetables, then return to the oven for 5 mins to warm the honey through.

Nutrition Facts : Calories 129 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 3 grams sugar, Fiber 7 grams fiber, Protein 3 grams protein, Sodium 1.19 milligram of sodium

HONEY-ROASTED CHICKEN & ROOT VEGETABLES

Honey-Roasted Chicken & Root Vegetables image

When my whole family comes over for dinner, I make a big platter of roast chicken with sweet potatoes, carrots and fennel. My dad leads the fan club. -Kelly Ferguson, Conshohocken, Pennsylvania

Provided by Taste of Home

Categories Dinner

Time 1h5m

Yield 6 servings.

Number Of Ingredients 14

Ingredients

1 teaspoon salt
1 teaspoon pepper
1 teaspoon minced fresh rosemary
1 teaspoon minced fresh thyme
2 tablespoons olive oil, divided
1 tablespoon butter
6 boneless skinless chicken breast halves (6 ounces each)
1/2 cup white wine
3 tablespoons honey, divided
3 peeled medium sweet potatoes, chopped
4 medium peeled carrots, chopped
2 medium fennel bulbs, chopped
2 cups chicken stock
3 bay leaves

Steps:

Preheat oven to 375°. Combine salt, pepper, rosemary and thyme. In a large skillet, heat 1 tablespoon olive oil and butter over medium-high heat. Sprinkle half the seasoning mixture over chicken breasts. Add to skillet; cook until golden brown, 2-3 minutes per side. Remove and set aside. Add wine and 2 tablespoons honey to pan; cook 2-3 minutes, stirring to loosen browned bits., Combine sweet potatoes, carrots and fennel in a microwave-safe bowl. Add remaining olive oil, seasonings and honey to vegetables; stir to combine. Microwave, covered, until potatoes are just tender, 10 minutes. , Transfer vegetables to a shallow roasting pan. Add chicken stock, wine mixture and bay leaves; top vegetables with chicken. Roast until a thermometer inserted in chicken reads 165°, 25-30 minutes. Discard bay leaves. Serve with vegetables and sauce.

Nutrition Facts : Calories 432 calories, Fat 11g fat (3g saturated fat), Cholesterol 99mg cholesterol, Sodium 543mg sodium, Carbohydrate 42g carbohydrate (23g sugars, Fiber 6g fiber), Protein 39g protein. Diabetic Exchanges

ROASTED ROOT VEGETABLES

Roasted Root Vegetables image

Provided by Mark Bittman And Sam Sifton

Categories side dish

Time 1h30m

Yield 8 servings

Number Of Ingredients 4

Ingredients

3 pounds assorted root vegetables: carrots, parsnips, celeriac, potatoes, turnips, etc.
1/4 cup olive oil
Salt and black pepper
Chopped rosemary, thyme or parsley, plus more for garnish

Steps:

Heat oven to 425 degrees. Peel vegetables (optional) and cut them into 1- to 2-inch chunks, put them in a baking pan and toss with the oil and a sprinkling of salt and pepper.
Put the vegetables in the oven and roast without stirring for 20 minutes, then check. If they look dry and are sticking to the pan, drizzle with more oil. Continue roasting, stirring or turning the vegetables once, for another 20 minutes or so. Stir in the herbs, then return the pan to the oven for another 20 to 40 minutes, until crisp. Remove from the oven. Garnish with rosemary or thyme.

Nutrition Facts : @context http, Calories 192, UnsaturatedFat 6 grams, Carbohydrate 30 grams, Fat 7 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 412 milligrams, Sugar 1 gram

HONEY-ROASTED VEGETABLES

Honey-Roasted Vegetables image

Honey glazes this simple side dish of roasted sweet potatoes, carrots, and parsnips with sweetness and sheen. Walnut halves and thyme sprigs roast along with the vegetables for additional fall flavor.

Provided by Martha Stewart

Categories Food & Cooking Healthy Recipes Gluten-Free Recipes

Time 1h10m

Number Of Ingredients 8

Ingredients

2 medium sweet potatoes (1 pound total), peeled, halved, and cut into 1/2-inch pieces
4 medium carrots, cut into 1/2-inch pieces
2 medium parsnips, peeled and cut into 1/2-inch pieces
1/2 cup walnut halves
1/4 cup honey
2 tablespoons extra-virgin olive oil
Coarse salt and ground pepper
3 to 5 sprigs thyme

Steps:

Preheat oven to 375 degrees. In a 3-quart baking dish, toss together sweet potatoes, carrots, parsnips, walnuts, honey, and oil; season with salt and pepper. Top with thyme sprigs and roast until vegetables are browned at edges and tender when pierced with a knife, about 1 hour.

Nutrition Facts : Calories 372 g, Fat 15 g, Fiber 8 g, Protein 5 g

Tips:

Choose the right roots: For the best flavor and texture, choose firm, unblemished roots. Avoid any that are soft or have blemishes.
Scrub the roots well: Before roasting, scrub the roots thoroughly with a vegetable brush to remove any dirt or debris.
Use a variety of roots: Don't be afraid to mix and match different types of roots for a more flavorful roast. Some popular choices include carrots, parsnips, turnips, and beets.
Coat the roots in oil: Before roasting, toss the roots in a little olive oil to help them brown and crisp.
Season the roots generously: Don't be shy with the seasonings! Salt, pepper, garlic powder, and onion powder are all great choices. You can also add fresh herbs like thyme or rosemary.
Roast the roots at a high temperature: For the best results, roast the roots at a high temperature (400 degrees Fahrenheit or higher) so that they get nice and caramelized.
Roast the roots until they are tender: The roasting time will vary depending on the type of roots you are using. In general, however, you should roast them until they are tender when pierced with a fork.
Serve the roots immediately: Roasted roots are best served immediately, while they are still warm and crispy. You can drizzle them with a little honey or maple syrup for extra sweetness.

Conclusion:

Pepper honey roasted roots are a delicious and versatile side dish that can be enjoyed with a variety of meals. They are easy to make and can be roasted in the oven or on the stovetop. With just a few simple ingredients, you can create a flavorful and healthy dish that is sure to impress your family and friends.