Published March 1, 2024
------Advertisement-----
Advertisement
Ingredients
Yield:4 servings
- 2pounds any mix of carrots, golden beets, parsnips, potatoes, rutabagas, sweet potatoes and/or turnips, scrubbed or peeled and cut into ½-inch pieces (about 6 cups)
- 2tablespoons extra-virgin olive oil
- Salt
- 1tablespoon unsalted butter
- 1tablespoon honey, plus more as desired
- 1teaspoon lemon zest plus 1 tablespoon lemon juice
- ½teaspoon crushed red pepper or ¼ teaspoon ground cayenne, plus more as desired
Preparation
-
Arrange a rack at the bottom of the oven and heat to 425 degrees. On a sheet pan, toss the vegetables with the oil and season generously with salt. Spread in an even layer and roast on the bottom rack, without flipping, until browned underneath and fork-tender, 20 to 25 minutes.
-
Add the butter, honey, lemon zest, lemon juice and crushed red pepper to the vegetables. Toss until the butter melts, scraping up browned bits from the pan as you go. Taste and adjust seasonings with salt (if bland), honey (if too spicy) and crushed red pepper (if too sweet).