Best 2 Pepper Honey Roasted Roots Recipes

If you are looking for a flavorful and colorful dish that will impress your taste buds and add some excitement to your dinner table, then pepper honey roasted roots is the perfect recipe for you. This dish is a medley of roasted vegetables, such as carrots, parsnips, and turnips, glazed with a sweet and tangy honey pepper sauce. The combination of roasted vegetables with the sweet and spicy sauce creates a delightful flavor that is sure to please everyone. Whether you are looking for a side dish or a main course, pepper honey roasted roots is a great choice for any occasion.

Check out the recipes below so you can choose the best recipe for yourself!

PEPPER & HONEY-ROASTED ROOTS

Pepper & honey-roasted roots image

The perfect warming veggie dish for any roast dinner

Provided by Good Food team

Categories Dinner, Side dish, Vegetable

Time 1h5m

Number Of Ingredients 6

Ingredients

3 tbsp olive oil
5 medium carrots, peeled and cut into long slices
1 large celeriac, peeled and cut into chunks
5 parsnips, peeled and cut into long sticks
2 tbsp clear honey
2 tsp black peppercorn, roughly cracked

Steps:

Heat oven to 220C/fan 200C/gas 7. Heat oil in a roasting tin on top of the stove, then throw in the vegetables and fry for 5-8 mins until they begin to brown. Place the tray in the oven for 40-50 mins, shaking pan occasionally until golden brown and soft.
Stir the honey, pepper and a sprinkling of salt into the vegetables, then return to the oven for 5 mins to warm the honey through.

Nutrition Facts : Calories 129 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 3 grams sugar, Fiber 7 grams fiber, Protein 3 grams protein, Sodium 1.19 milligram of sodium

HONEY-ROASTED CHICKEN & ROOT VEGETABLES

Honey-Roasted Chicken & Root Vegetables image

When my whole family comes over for dinner, I make a big platter of roast chicken with sweet potatoes, carrots and fennel. My dad leads the fan club. -Kelly Ferguson, Conshohocken, Pennsylvania

Provided by Taste of Home

Categories Dinner

Time 1h5m

Yield 6 servings.

Number Of Ingredients 14

Ingredients

1 teaspoon salt
1 teaspoon pepper
1 teaspoon minced fresh rosemary
1 teaspoon minced fresh thyme
2 tablespoons olive oil, divided
1 tablespoon butter
6 boneless skinless chicken breast halves (6 ounces each)
1/2 cup white wine
3 tablespoons honey, divided
3 peeled medium sweet potatoes, chopped
4 medium peeled carrots, chopped
2 medium fennel bulbs, chopped
2 cups chicken stock
3 bay leaves

Steps:

Preheat oven to 375°. Combine salt, pepper, rosemary and thyme. In a large skillet, heat 1 tablespoon olive oil and butter over medium-high heat. Sprinkle half the seasoning mixture over chicken breasts. Add to skillet; cook until golden brown, 2-3 minutes per side. Remove and set aside. Add wine and 2 tablespoons honey to pan; cook 2-3 minutes, stirring to loosen browned bits., Combine sweet potatoes, carrots and fennel in a microwave-safe bowl. Add remaining olive oil, seasonings and honey to vegetables; stir to combine. Microwave, covered, until potatoes are just tender, 10 minutes. , Transfer vegetables to a shallow roasting pan. Add chicken stock, wine mixture and bay leaves; top vegetables with chicken. Roast until a thermometer inserted in chicken reads 165°, 25-30 minutes. Discard bay leaves. Serve with vegetables and sauce.

Nutrition Facts : Calories 432 calories, Fat 11g fat (3g saturated fat), Cholesterol 99mg cholesterol, Sodium 543mg sodium, Carbohydrate 42g carbohydrate (23g sugars, Fiber 6g fiber), Protein 39g protein. Diabetic Exchanges

Tips:

Choose the right vegetables: Root vegetables like carrots, parsnips, turnips, and sweet potatoes are perfect for roasting. They should be firm and free of blemishes.
Cut the vegetables into uniform sizes: This will help them cook evenly. For smaller vegetables like carrots and parsnips, cut them into 1-inch pieces. For larger vegetables like turnips and sweet potatoes, cut them into 2-inch pieces.
Toss the vegetables with oil and seasonings: Olive oil, melted butter, or a combination of both works well. Season the vegetables with salt, pepper, and any other desired herbs or spices. Toss them until they are evenly coated.
Roast the vegetables at a high temperature: This will help them caramelize and develop a slightly crispy exterior. Roast the vegetables at 425 degrees Fahrenheit for about 20-30 minutes, or until they are tender and browned.
Add the honey and pepper mixture: In a small bowl, combine honey, peppercorns, and a pinch of salt. Drizzle the mixture over the roasted vegetables and toss to coat.
Roast the vegetables for a few more minutes: This will help the honey and pepper mixture caramelize and create a delicious glaze.
Garnish and serve: Sprinkle the roasted vegetables with chopped fresh parsley or cilantro. Serve them immediately as a side dish or appetizer.

Conclusion:

Pepper honey roasted roots are a delicious and versatile dish that can be enjoyed as a side dish, appetizer, or even a main course. They are easy to make and can be tailored to your own taste preferences. With a variety of vegetables to choose from and a range of seasonings to experiment with, the possibilities are endless. So next time you're looking for a healthy and flavorful dish, give pepper honey roasted roots a try!