Roasted Autumn Vegetables
This recipe for Roasted Sweet Potatoes, Carrots, and Parsnips is a delightful and colorful dish that combines the natural sweetness of the vegetables with the rich flavors of honey and butter. Perfectly roasted to tender perfection, these vibrant veggies are dressed in a sticky honey glaze and studded with plump golden raisins. A burst of fresh lemon juice adds a zesty kick, making this side dish a delightful addition to any meal. Serve these roasted vegetables for a cozy and comforting dining experience.
— Constant Cookbook
Ingredients
- 8 Tbs. (1 stick) unsalted butter, melted
- 2 large sweet potatoes or yams, scrubbed,
- peeled and cut into rounds 1/2 inch thick
- 4 large carrots, peeled and thickly sliced on the
- diagonal
- 4 large parsnips, peeled and cut into rounds
- 1/2 inch thick
- 3 Tbs. wildflower honey
- Salt and freshly ground pepper, to taste
- 3 Tbs. fresh lemon juice
- 1/2 cup golden raisins
Instructions
- Preheat an oven to 425ºF. Using 2 Tbs. of the melted butter, grease a roasting pan just large enough to hold the vegetables comfortably.
- Arrange the sweet potatoes, carrots and parsnips in the prepared pan. Toss the vegetables with the remaining 6 Tbs. melted butter, then drizzle with the honey. Season with salt and pepper, and sprinkle with the lemon juice and raisins.
- Roast the vegetables, turning twice, until tender, about 1 hour.
- Using 2 large spoons, gently transfer the vegetables to a warmed platter. Serve hot. Serves 8.
- <strong>Serving Tip:</strong> If desired, before serving the roasted vegetables, stir them with a wooden spoon to break them up and mash them together for a homey, comforting side dish.
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