Honey Rosemary Roasted Root Vegetables

Winter is the perfect time for roasted root vegetables. What is a root vegetable you ask? Root vegetables are vegetables that grow underground and are actually the roots of their greens that grow above ground. Examples of root vegetables are beets, radishes, turnips and carrots. Beets and turnips have a natural sweetness that pairs perfectly with the sweet and salty honey rosemary glaze that they will be coated in prior to roasting. Sweet, delicious and healthy to boot. This particular recipe uses beets, turnips and radishes. We left out the carrots on this one, although they would be a natural fit if you wanted to add them in. 

Enjoy, folks!

Pro Tip: Prep the red beets last. They tend to turn everything purple. Also, fresh herbs and spices make everything taste better.

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THE INGREDIENTS

• ½ cup honey
• 1 tbsp rosemary, minced
• 1 tsp salt
• 1 tsp ground black pepper
• 1 tbsp Worcestershire sauce
• 3 tbsp avocado oil
• 4 medium red beets, peeled and wedged
• 4 medium golden beets, peeled and wedged
• 4 medium turnips, peeled and wedged
• 1 bunch (approximately 12) radishes, halved

THE STEPS

1. Preheat your oven to 400°F. In a large mixing bowl, add the honey, rosemary, salt, ground black pepper, Worcestershire sauce and 2 tbsp of the avocado oil. Stir until all the ingredients are thoroughly combined. Add the red beets, golden beets, turnips and radishes to the bowl. Toss the vegetables in the bowl with the glaze until they are completely coated.
2. Coat the inside of your 10.5-inch Stargazer Cast Iron skillet with the remaining tbsp of avocado oil. Pour the contents of the mixing bowl into the skillet and spread the vegetables out evenly. Move the skillet to the preheated oven and bake, uncovered, for 45 minutes. 
3. Carefully remove the skillet from the oven and let stand for 5 minutes before serving.

Prep Time: 20 min

Cook Time:  45 min

Serves: 4-6