I think this recipe came to fruition as my thoughts were focused on Fall this past weekend. With unseasonably low temperatures here in Southern Ontario, I felt cold and in need of some good Fall food (my favourite food of the year, by far). With the letter H on the horizon, I instantly thought of hamburgers and hot-dogs but our 15 degrees temperatures seemed more on par with root vegetables than grilled meat. Those thoughts morphed into wondering how a honey-roasted root vegetable would taste and before I knew it, I had found my "H" post for the week. Thank goodness for the cooler weather!
I love roasted veggies, regardless of the season, and the addition of honey to these Autumn ones just makes them sing a little bit more. I paired them with some whole grain pasta and a touch of goat cheese and oh my, what a great little lunch-box meal for the coming cooler season.
To be honest, I don't think I'm inclined to make roasted veggies each morning before I sent my boys off to into the world of academia, but I would make a large batch of them on the weekend and then use them sporadically through the week, in dinners and in this recipe for lunch. One thing I really liked about this recipe was how easy it was to involve the kids. Using a veggie cutter, even the youngest of sous-chefs can assist with the chopping and I think most will enjoy drizzling the honey over each little piece (and sneaking a few licks or two of the sweet syrup themselves, is very likely to happen).
So, now that I've gotten this urge to cook for Fall out of my system I'm going to enjoy the remaining days of late summer with more seasonal fare. But for now, please do share with me your recipes that start with the letter "H". This was a challenging one and I truly look forward to hearing what some of you have come up with.
Honey Roasted Root Vegetables, my recipe
1 large sweet potato, peeled and diced
6 large carrots, peeled and sliced
6 shallots, peeled and halved
1 beet, peeled and diced
2 tbsp canola oil
2 tbsp honey
1 tbsp grainy Dijon mustard
1 tsp kosher salt
1 tbsp fresh thyme
~ Preheat the oven to 450 degrees.
~ Place all of the veggies on a parchment lined baking sheet.
~ Combine the honey, oil and mustard and pour over vegetables. Toss to combine well.
~ Sprinkle with salt and thyme.
~ Roast for 30 minutes or until brown and fork tender.
** For a complete meal toss with your favourite cooked pasta and sprinkle with goat cheese.