Autumn Roasted Honey and Ginger Root Vegetables

Recipe

Side Dish
Autumn Roasted Honey and Ginger Root Vegetables

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Recipe Data

6
Servings

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    Servings and Ingredients

    Ingredients
    Serves 6
    QuantityIngredientAdd
    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
    2sprigs rosemary
    6sprigs thyme
    ¼ c.Hy-Vee honey
    1 tsp.ground ginger

    Directions

    1. Preheat oven to 375 degrees.
    2. Parboil vegetables until cooked halfway; strain.
    3. In a small bowl, combine olive oil and melted butter.
    4. 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.
    5. Bake until lightly browned, turning half way, about 45 to 55 minutes; discard herbs.
    6. 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.