The Cozy Comfort Side Dish- Honey Roasted Root Vegetables

There’s something heartwarming about the smell of roasting vegetables filling the kitchen.
When root veggies like carrots, beets, and sweet potatoes meet honey, the result is magical — the edges caramelize into sweet, slightly chewy bites while the insides stay soft and earthy.
This dish is ridiculously easy yet looks fancy enough for a holiday table.

Ingredients (Serves 4)

• 2 medium carrots, peeled and cut into thick sticks
• 2 medium beets, peeled and cut into wedges
• 1 large sweet potato, peeled and cubed
• 1 parsnip, peeled and cut into batons (optional but great for variety)
• 3 tbsp olive oil
• 2 tbsp pure honey
• 1 tbsp balsamic vinegar
• 1 tsp dried rosemary (or 2 tsp fresh, chopped)
• Salt and pepper to taste
• Fresh parsley for garnish

Step-by-Step Recipe

Step 1 – Preheat & Prep

Preheat your oven to 200°C (400°F). Line a large baking tray with parchment paper for easy cleanup.
Place all the chopped vegetables in a large mixing bowl.

Step 2 – The Honey Magic

In a small bowl, whisk olive oil, honey, balsamic vinegar, rosemary, salt, and pepper until emulsified. Pour this mixture over the vegetables. Toss well to coat each piece evenly.

Pro Tip: Toss the veggies right before baking so the honey doesn’t sink to the bottom and burn.

Step 3 – Roast to Perfection

Spread the vegetables in a single layer on the baking tray.
Roast for 25–30 minutes, flipping once halfway through, until they’re fork-tender with lightly browned edges.

Step 4 – Serve

Transfer to a serving dish, sprinkle with fresh parsley, and serve warm.
They pair beautifully with soups, grilled paneer, or even on their own with a dollop of Greek yogurt.

Why This Works: Honey caramelizes the natural sugars in root vegetables, making them sweet and deeply flavorful. The balsamic vinegar adds a tang that keeps the dish from being overly sweet.

FabaHoney Staff

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