Roasted Root Vegetables with Garlic and Honey


  • 4 tbs of extra virgin olive oil
  • 3 parsnips, trimmed and quartered
  • 2 beets, peeled and cut into wedges
  • 6 Jerusalem artichokes, peeled and chopped into 1 inch pieces
  • 3 carrots, peeled and cut into 2 inch pieces
  • 2 red onions quartered
  • 1 bunch of fresh thyme
  • 2 springs of fresh rosemary
  • 2 whole heads of garlic, with the top cut off and added to the pan whole
  • 3 tbs red wine vinegar
  • 3 tbs honey
  • Kosher salt and fresh cracked black pepper
This time of the year is is a great opportunity to take advantage of some wonderful winter root vegetables.
  • Preheat the oven to 375 degrees.
  • Pour the olive oil into a roasting pan.
  • Put roasting pan in the oven and heat for 10 minutes.
  • Add the vegetables, herbs and garlic cloves, mix them with oil and season with salt and pepper.
  • Roast for 30 minutes, turning them every now and then to prevent burning.
  • Drizzle vegetables with honey and roast for another 20 minutes.
  • Remove from oven.
  • Squeeze the garlic cloves out of their skin, and mix with the vegetables.
  • Drizzle the vegetables with red wine vinegar and serve,

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