Honey Roasted Root Vegetables


Hello world! Merry Christmas to all those, who like me, found yesterday very holy and sacred. Usually my family celebrates Christmas day with the presence of a grandparent or some extended family, a grand and joyous occasion. Yesterday, however, I found myself enjoying only the company of my brother and parents. The crowd was smaller, but the joy was no less. We gathered around the table last night, sitting at our humble kitchen table instead of our large elegant dinning room table.  Together we remembered how blessed we are, blessed to have a roof over our heads, running water, and warm food for every meal!

This particular dish was an awesome choice for that winter night, because this dish is made up of a variety of delicious winter vegetables, such as rutabaga and turnips! Prior to this meal I had never even tried rutabaga or parsnip, however with this orange honey glaze they were truly delicious. The whole family enjoyed them, and ate seconds!

Do yourself a favor. Shop in season for this meal, and enjoy how truly delicious and nutritious it is.  It is a blessing to have variety, take advantage of it.



  • 3 teaspoons minced garlic
  • 6 Tablespoons extra virgin olive oil
  • 2 Tablespoons sherry vinegar
  • 2 Tablespoons red wine vinegar
  • 2 Tablespoons orange blossom honey
  • Course salt and Ground pepper as desired
  • 1 medium rutabaga
  • 1 medium turnip
  • 1 large parsnip
  • 1 large sweet potato
  • 1 medium white potato
  • ½ medium butternut squash
  • 1 large carrot
  • 1 Bunch green onions, thinly sliced
  • 1 medium yellow onion, sliced
  • 4 Tablespoons finely chopped parsley


  1. Preheat the oven to 400˚ F.
  2. In a large bowl, combine the first six ingredients- whisking until completely mixed together.
  3. Peel and cut the rutabaga, turnip, parsnip, sweet potato, white potato, carrot and butternut squash into 1-inch pieces, then add to the large bowl.
  4. Toss the vegetables in the sauce until completely coated. Season as desired with salt and pepper.
  5. Spread the vegetables onto a large baking sheet and bake for 1 hour, or until light brown and tender, stirring occasionally.
  6. Sprinkle with parsley and toss once more. Transfer the vegetables to a serving dish and enjoy!


Notes and Tips!:

6 thoughts on “Honey Roasted Root Vegetables

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