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Honey-Glazed Roasted Autumn Vegetables

Portions:4 people
Preparation Time: 30 minutes
Baking time 40 minutes
Total time 1 hour 10 minutes
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Ingredients

  • 3 medium beets
  • 3 medium Yukon Gold potatoes or other thin-skinned potatoes
  • 3 red onions
  • ¾ cup chicken broth
  • 3 tablespoons olive oil
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 3 medium turnips
  • 2 tablespoons lemon juice
  • 1½ tablespoons honey

Instructions

  • Start by peeling the first three ingredients (beets, potatoes, and red onions).
  • Cut each of them into 8 wedges.
  • In a large bowl, toss the vegetable wedges together with the chicken broth, olive oil, salt, and pepper.
  • Spread the vegetable wedges evenly in a 15×10-inch jelly-roll pan.
  • Pour the chicken broth mixture over the vegetables in the pan.
  • Bake at 375°F (190°C) for 20 minutes.
  • While the vegetables are baking, peel the turnips and cut each of them into 8 wedges.
  • After the initial 20 minutes of baking, add the turnip wedges to the already baked vegetables.
  • Stir well to coat them with the flavorful juices.
  • Continue baking for an additional 20 minutes or until the liquid is absorbed, and the vegetables are tender and slightly caramelized.
  • In a small bowl, stir together the lemon juice and honey.
  • Once the vegetables are done baking, drizzle the lemon juice and honey mixture over them.
  • Toss the vegetables gently to ensure they are evenly coated.
  • To Make Ahead:
  • After baking the vegetables for the initial 40 minutes, allow them to cool.
  • Refrigerate the roasted vegetables.
  • When you’re ready to serve, preheat your oven to 375°F (190°C) again.
  • Cover the vegetables and bake for an additional 15 minutes.
  • After baking, toss the vegetables with the lemon juice and honey mixture, and you’re ready to enjoy this delicious Honey-Glazed Roasted Autumn Vegetables dish.
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Course Vegetables
Diets Vegetarian