Food Recipes Side Dishes Vegetable Side Dishes Honey-Glazed Roasted Root Vegetables 5.0 (1,699) 5 Reviews A duo of honey and sherry vinegar transforms roasted root vegetables into a sweet-meets-savory side dish. By Grace Parisi Grace Parisi Grace Parisi a former senior test kitchen editor for Food & Wine, where she wrote several successful monthly columns: Food & Wine Handbook, Tasting & Testing, Flavor of the Month, Power Pantry, and Chefs Recipes Made Easy. Parisi has also been published in McCall’s, Redbook, and The New York Times, has written five hit cookbooks, and has appeared numerous times on national television. Food & Wine's Editorial Guidelines Updated on October 16, 2023 Rate PRINT Share Trending Videos Close this video player Photo: © John Kernick Active Time: 25 mins Total Time: 1 hr 30 mins Yield: 12 servings Roasted vegetables are a dependable dish, and this honey-roasted vegetables recipe turns root vegetables into a standout side — and an easy one at that. Grace Parisi, former senior test kitchen editor for Food & Wine, combines parsnips, carrots, celery root, and beets. They’re tossed in a simple dressing, made with olive oil, honey, and fresh thyme, and then roasted for about 50 minutes until they’re fork-tender and caramelized. The final addition of sherry vinegar offsets some of the sticky sweetness for a complex, savory bite. Frequently asked questions Should I boil root vegetables before roasting? There’s no need to boil root vegetables before roasting them. In this recipe, you’ll arrange the root vegetables on a baking sheet and cover them with aluminum foil, which will trap in the heat and allow the glazed vegetables to cook through completely. Roast the vegetables for a few minutes without the foil at the end of the cooking process so that they are evenly browned. What is the best temperature for roasting vegetables? The best temperature to roast vegetables is 425℉, as this allows them to caramelize on the outside and become even more flavorful while they tenderize inside. Toss the vegetables occasionally so that they brown evenly. Use an oven thermometer to evaluate the accuracy and efficacy of your oven and adjust the temperature as needed. Notes from the Food & Wine Test Kitchen Chop the vegetables to a consistent half-inch dice so that they roast evenly. Be sure to use similarly hardy vegetables when roasting, like this blend of root vegetables. More delicate vegetables such as tomatoes or broccoli should be roasted separately since they’ll cook more quickly. Make ahead Glazed vegetables can be cooked early in the day and kept at room temperature before rewarming. Ingredients 1 1/4 pounds parsnips, peeled and sliced 1/2-inch thick 1 1/4 pounds carrots, peeled and sliced 1/2-inch thick 1 (1 1/4-pound) celery root, peeled, quartered, and sliced 1/2-inch thick 1 1/4 pounds golden beets, peeled and sliced 1/2-inch thick 1/2 cup extra-virgin olive oil 1/2 cup honey 6 thyme sprigs Kosher salt Freshly ground black pepper 2 tablespoons sherry vinegar Directions Preheat the oven to 425°F. In a large bowl, toss the root vegetables with the oil, honey and thyme and season with salt and pepper. Divide between two large, sturdy rimmed baking sheets. Cover with foil and roast for 40 minutes, shifting the pans once, until the vegetables are tender. Remove the foil and roast for 10 minutes longer, until glazed. Return them to the bowl and stir in the vinegar then season with salt and pepper. Serve right away. Originally appeared: November 2007 Rate It Print