I love root vegetables, especially the roasted kind. And when you add honey to the mix… perfection.
So, when I stumbled upon a recipe for Honey-Roasted Root Vegetables from Cooking Light, I knew that I wanted to make it as soon as possible.
The recipe calls for sweet potatoes, turnips, parsnips, and carrots. It also calls for shallots, but I didn’t have any on-hand. Even still, I think the dish turned out wonderfully. It’s a good thing too because I’m going to be eating these leftover for days!
The honey really enhances the natural sugars of the caramelized vegetables and, boy, are they delicious! The sweet potatoes practically tasted like candy!
For lunch, I paired the Honey-Roasted Root Vegetables with a small piece of pork (leftover from last night’s dinner) and a toasted English muffin with almond butter spread on top.
After eating that meal, I am SO full! I might even be too full for something sweet!
Afternoon plans: Pug walk + getting my yoga on!