Total Time: 40 minutes Serves: 4
Recipe By: Rhubarb & Lavender
Experiment with sweet potato, butternut squash, rutabaga or other root vegetables!
Ingredients:
- 3-4 carrots, peeled
- 3-4 parsnips, peeled
- 1 large or 2 small beets, peeled
- 3 tbsp extra virgin olive oil
- 2 tbsp honey
- 1 tbsp chopped fresh dill, or 1 tsp dried
- ½ – 1 tsp salt to taste
- ¼ tsp pepper
- extra chopped fresh dill, for garnish
Directions:
- Peel the carrots, parsnips, and beets. Cut the carrots and parsnips into batons. Cut the beets into wedges. In a small bowl, whisk together the honey, olive oil, fresh dill, kosher salt, and pepper. If the honey is too thick and doesn’t mix well with the oil, warm the mixture in the microwave until the honey is runny.
- Preheat the oven to 425°F. If desired, roast the beets separately from the other vegetables to prevent the juices from staining the carrots and parsnips. Lightly spray two sheet pans with non-stick spray. Transfer the carrots and parsnips to one baking sheet and the beets to the other.
- Pour the honey dill mixture over the vegetables, tossing to coat the vegetables evenly. Cover the trays with foil and roast for 20 minutes. After 20 minutes, remove the foil and use a spoon to toss the vegetables. Roast for another 15 to 20 minutes until the vegetables are tender and caramelized.
- Transfer the roasted vegetables to a serving platter, layering the beets with the carrots and parsnips. Garnish with extra chopped fresh dill and enjoy