Roasted Root Vegetables With Hot Honey

By Ali Slagle

Published March 1, 2024

Roasted Root Vegetables With Hot Honey
Nico Schinco for The New York Times. Food Stylist: Barrett Washburne.
Total Time
45 minutes
Prep Time
20 minutes
Cook Time
25 minutes
Rating
4(305)
Comments
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In this one-method-fits-all recipe, turn any combination of sturdy root vegetables into caramelized morsels. Whether you have carrots, beets, turnips, potatoes or sweet potatoes, rutabagas or any other root vegetables hibernating in your kitchen, cut them into pieces roughly the same size and cook them together on a sheet pan. Roasting on the oven’s bottom rack without stirring ensures one side will be golden brown without the interior drying out. You could stop after Step 1 and enjoy the vegetables’ inherent sweetness, or go on to Step 2 to toss them in a combination of butter, honey, lemon and crushed red pepper. The heat from the sheet pan will meld the ingredients into a spicy, tangy glaze for the vegetables. Enjoy with roast chicken, pork tenderloin, a hearty salad or a fried egg.

Featured in: The One Way to Roast Every Kind of Vegetable

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Ingredients

Yield:4 servings
  • 2pounds any mix of carrots, golden beets, parsnips, potatoes, rutabagas, sweet potatoes and/or turnips, scrubbed or peeled and cut into ½-inch pieces (about 6 cups)
  • 2tablespoons extra-virgin olive oil
  • Salt
  • 1tablespoon unsalted butter
  • 1tablespoon honey, plus more as desired
  • 1teaspoon lemon zest plus 1 tablespoon lemon juice
  • ½teaspoon crushed red pepper or ¼ teaspoon ground cayenne, plus more as desired
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

166 calories; 10 grams fat; 3 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 19 grams carbohydrates; 4 grams dietary fiber; 13 grams sugars; 2 grams protein; 567 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Arrange a rack at the bottom of the oven and heat to 425 degrees. On a sheet pan, toss the vegetables with the oil and season generously with salt. Spread in an even layer and roast on the bottom rack, without flipping, until browned underneath and fork-tender, 20 to 25 minutes.

  2. Step 2

    Add the butter, honey, lemon zest, lemon juice and crushed red pepper to the vegetables. Toss until the butter melts, scraping up browned bits from the pan as you go. Taste and adjust seasonings with salt (if bland), honey (if too spicy) and crushed red pepper (if too sweet).

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Ratings

4 out of 5
305 user ratings
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Comments

Karen

Could anyone tell me why nearly all sheetpan recipes have you toss the items with oil on the sheetpan instead of in a bowl? I know you're getting an extra thing dirty but you get much more uniform coverage more quickly.

megoc

Be sure to dry your veggies before tossing them with oil and roasting them. Excess water produces steam. Oil coated (mostly) dry veggies cook to that seared golden perfection. It makes all the difference.

Eileen

Use parchment paper so the veggies don’t stick.

Patty

I haven't found a way that I love turnips and rutabagas, except in soup, but this is pretty good. I was surprised to find I preferred the rutabagas to the turnips.

Jo

Delicious!

Carol

I use fine spray oil container, which I fill with oils from bottle. I don't use from can. I do pan first, add food and spray again.

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