Honey-roasted root vegetables are a delicious side dish that brings more comfort to a roast dinner while packing the plate with goodness and flavour. They’re perfect for Christmas, too.
What are Root Vegetables?
Root vegetables are the roots of plants that we often consume as food. They are usually rich in nutrients, and their starchy texture makes them quite feeling. This is where the idea of a hearty stew comes from in times of scarcity; root vegetables would replace the bulk of meat alongside bread.
I designed this recipe using the following root vegetables:
Carrots – While we associate carrots with orange, they come in various colours, from yellow to purple. The orange-coloured carrot was introduced to the world by the Dutch, who cultivated carrots to look orange, resulting in a sweeter carrot that took Europe by storm.
Parsnips – Parsnips are similar in shape to carrots but are white with brown skin. Their sweet flavour turns more nuttier when roasted. Parsnips have a tough core that may need to be trimmed if older parsnips are used, as they can be pretty difficult to eat.
Swedes – In America, I believe Swede is known as rutabaga. They are mild-flavoured and take the longest time to cook. Therefore, it’s important to “blanch” the vegetables before roasting them with the other roots.
Celeriac – Celeriac, or celery root, has a mild celery-like flavour with nutty undertones. It has a reputation for being quite ugly owing to its knobbly appearance. However, its taste is subtle, with a delicious creamy texture.
Other root vegetables that can be used include sweet potatoes, beetroot, and turnips.
Preparing the Honey-Roasted Root Vegetables
I suggest peeling all the vegetables except for the carrots. However, you can peel the carrots or leave the skin on the parsnips. It’s up to you. You can peel a swede and celeriac with a regular peeler. I prefer to run a sharp knife to remove the skin, preferably serrated around the edges. Celeriac has knobbly bits at the bottom that need cutting off with a sharp knife.
When cutting my honey-roasted root vegetable mix, I’ve tried to keep them the same size while being creative with my shapes. The shape, however, doesn’t matter. What is important is the size. Keeping everything the same size will help cook the vegetables evenly. However, that presents another problem.
Swede and carrots are harder than parsnips and celeriac. Pay close attention to Swede especially. Suppose you roast it raw with the other vegetables. In that case, the other vegetables will overcook before the swede has become soft enough to cook. To combat this, you can cut swede smaller or use a technique known as “blanching” to parboil the harder vegetables.
Blanching is a cooking technique that is usually used to quickly cook softer foods, such as green beans, to preserve their colour for salads or further cooking later. It involves dropping vegetables in boiling water and rapidly cooling them in iced water. Blanching has many benefits, but it helps reduce the roasting time of our swede and carrots.
Honey-Roasted Root Vegetables
Ingredients
- 2 Large Carrots Peeled and Chopped
- 2 Parsnips Peeled, Cores Removed, and Chopped
- ½ Swede Peeled, Chopped
- ½ Celeriac Peeled, Chopped
- 2 Tbsp Honey
- 2 Tbsp Olive Oil
- 1 Tbsp Paprika
- 1 Tbsp Thyme Chopped
- Salt / Peper to Taste
- 5 g Fresh Parsley Chopped
Instructions
- Bring a pan of water to a boil, blanch the swede for 6 minutes, and then add the carrots. Cook for another 4-6 minutes, depending on the size of the vegetables. They should begin to soften but not actually finish cooking. Drain and dunk into cold water, preferably with ice.
- Preheat the oven to 200C or 180C Fan or 400F or Gas 6
- In a small bowl, combine the honey, olive oil, paprika, thyme, and salt & pepper to taste.
- In a bowl, mix the blanched vegetables with the raw vegetables. Pour the marinade over them and toss to combine. Ensure the vegetables are evenly coated.
- Line a baking tray with parchment paper and arrange the vegetables in a thin, single layer to ensure even cooking.
- Roasting on the top shelf for 25-30 minutes until the vegetables have begun to brown and turn tender.
- Garnish with chopped parsley to serve.
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