Recipe
Side Dish
Autumn Roasted Honey and Ginger Root Vegetables
Primary Media
Author
Hy-Vee Seasons Magazine
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Servings and Ingredients
Ingredients
Serves 6
| Quantity | Ingredient | Add |
|---|---|---|
| 1 lbs. fresh beets, peeled, cut into 1/2-inch chunks | ||
| 1 lbs. carrots, peeled, cut into 1/2-inch chunks | ||
| 8 oz. turnips, peeled, cut into 1/2-inch chunks | ||
| 8 oz. parsnips, peeled, cut into 1/2-inch chunks | ||
| ½ c. Hy-Vee Select olive oil | ||
| ½ c. Hy-Vee butter, melted | ||
| 1 tbsp. kosher salt | ||
| 1 tsp. fresh cracked Hy-Vee black pepper | ||
| 2 sprigs rosemary | ||
| 6 sprigs thyme | ||
| ¼ c. Hy-Vee honey | ||
| 1 tsp. ground ginger |
Directions
- Preheat oven to 375 degrees.
- Parboil vegetables until cooked halfway; strain.
- In a small bowl, combine olive oil and melted butter.
- Toss vegetables in half of oil mixture; spread remaining oil mixture onto sheet pan. Spread vegetables onto pan. Sprinkle with salt and pepper; lay herbs over all.
- Bake until lightly browned, turning half way, about 45 to 55 minutes; discard herbs.
- In a small bowl, combine honey and ginger. Drizzle honey mixture over vegetables.
Nutrition facts
Servings
440 Calories per serving
Amounts Per Serving
- Total Fat: 34g
- Cholesterol: 40mg
- Sodium: 1090mg
- Total Carbohydrates: 36g
- Protein: 3g
Daily Values
0%
Vitamin A 350%
0%
Vitamin C 60%
0%
Iron 10%
0%
Calcium 15%
Recipe Source:
Hy-Vee Seasons Holiday 2010.