Roasting root vegetables is one of my favorite ways to prepare them. Roasting enhances the vegetables’ natural sweetness and allows you to add different flavours. It’s a great recipe if you’re hosting a holiday meal because you can multiply the recipe for a large crowd, cook in advance, and reheat before serving.
In this recipe, I use carrots, sweet potatoes, parsnips, and shallots tossed with honey, sumac, and just a splash of vinegar. Butternut squash would be a great addition (or substitution if you don’t like one of the vegetables), and you can fancy it up with multi-coloured carrots.
The touch of sweetness from the honey and tanginess from the sumac and vinegar are delicious additions to the root vegetables.
Honey Sumac Roasted Vegetables
Carrots, sweet potatoes, parsnips and shallots roasted with honey and sumac.
Ingredients
- 3 Tbsp. honey
- 3 Tbsp. olive oil
- 1 tsp. salt
- 2 tsp. sumac
- 1 Tbsp. white wine vinegar
- 1/4 tsp. black pepper
- 6 carrots, peeled, and cut in large chunks on an angle
- 4 parsnips, peeled, and cut in large chunks on an angle
- 3 sweet potatoes, peeled, cut in chunks the same size as carrots and parsnips
- 6 shallots, peeled, core intact, cut in half from root to stem
Directions
- Preheat your oven to 375ºF / 190°C, with the rack in the middle of the oven. Line a baking sheet with parchment paper.
- In a large bowl, combine the honey, oil, salt, sumac, vinegar and pepper. Add the vegetables and mix until all of the vegetables are evenly coated in the mixture.
- Pour the vegetables onto the lined baking sheet and arrange in a single layer.
- Place in the oven and roast for 30 minutes. Toss the vegetables with a spatula and roast another 30 minutes or until the vegetables are tender and are golden brown.
- Transfer the vegetables to a serving dish and serve!
Pam's Kitchen 