Honey-Drizzled Roasted Root Vegetables
Preheat the Oven:
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Prepare the Vegetables:
Place the carrots, sweet potato, and parsnip on the baking sheet. Drizzle with olive oil, then sprinkle with salt and pepper. Toss to coat the vegetables evenly.
Roast the Vegetables:
Roast for 25-30 minutes, or until the vegetables are tender and slightly caramelised, stirring halfway through for even cooking.
Drizzle with Honey:
Remove from the oven and drizzle the warm vegetables with Harbor Hive Honey. Toss gently to coat, garnish with fresh thyme or rosemary if desired, and serve warm.
Honey-Drizzled Roasted Root Vegetables
INGREDIENTS:
- 2 large carrots, peeled and cut into 1-inch pieces
- 1 large sweet potato, peeled and cubed
- 1 parsnip, peeled and cut into 1-inch pieces
- 1 tbsp olive oil
- Salt and pepper, to taste
- 2 tbsp Arbor & Shore Harbor Hive Honey
- Fresh thyme or rosemary (optional, for garnish)
COOKING TIME:
- Prep Time: 10 minutes
- Cook Time: 30-35 minutes
- Total Time: 40-45 minutes
WINE PAIRING:
For this earthy and slightly sweet dish, choose a wine that complements both the roasted flavours and the honey drizzle:
- Chenin Blanc: With its floral notes and balanced acidity, a Chenin Blanc enhances the natural sweetness of the roasted root vegetables and honey.
- Viognier: This wine offers subtle floral and stone fruit notes that pair beautifully with honeyed flavours, bringing out the richness of the roasted vegetables.
Nature’s Finest, Thoughtfully Harvested from Land and Sea
Nature’s Finest, Thoughtfully Harvested from Land and Sea
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