Honey Roasted Winter Vegetables with Black Pepper Yogurt

My go-to winter side dish to tack on to just about any meal: honey roasted winter vegetables with black pepper yogurt. Sweet + savory, caramelized + creamy. Simple ingredients are majorly elevated with just a few special touches in this very dreamy dish.

Happy February! I cannot believe we are already well into the second month of the year. Time is flying, and if you’ve been following along on Instagram, you know I just returned from an unbelievable trip to Ireland with a few major brands and some other lovely bloggers. So much more on this to come, but for now, I am SO happy to be home and talking all things winter vegetables.

I’ve had a week of very indulgent foods (LOTS of sweets and rich Irish butter), so I’m embracing a healthier week and getting back into the swing of things.

So it’s the perfect day to be sharing these honey roasted winter vegetables! The combination of the creamy yogurt with the slightly crisp vegetables is irresistible. Easy enough to make on a weeknight, but special enough for a dinner party.

honey roasted winter vegetables – the details…

You can use any winter vegetable here. I’ve thrown together red & golden beets, turnips, sweet potatoes, red onion, and carrots. Rutabaga and parsnips would be delicious as well. We’re essentially prepping them so that everything is roughly the same size – large enough to have a good bite but small enough so that they caramelize well.

Once roasted, a golden drizzle of honey gets spooned over top and back in the oven they go until sweet & caramelized. Meanwhile, a very simple yogurt spread is whipped up (and it’s quite literally greek yogurt, honey, and black pepper…seasoned with a pinch of salt to taste). The key here is to use freshly cracked black pepper. I like to keep my pepper grinder adjusted so that the pepper comes out nice and coarse, with lots of texture. This makes a big difference in a lot of recipes…especially this one since we’re using black pepper as such as star ingredient! 

Everything gets spooned + piled onto a plate and served with a drizzle of honey, some good olive oil, flaky sea salt, and even more black pepper. Simple, yet sophisticated. I hope these honey roasted winter vegetables become your new go-to side dish for any winter meal. You can make them alongside pan-seared steaks, crispy-skinned halibut, roast chicken, salmon cakes, etc. So many dinner possibilities! 

Honey Roasted Winter Vegetables with Black Pepper Yogurt

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

sweet & caramelized honey roasted winter vegetables with a creamy black pepper yogurt sauce 

servings: 4

• Author: Kayla Howey

Ingredients

Scale 1x2x3x

• 2 small red beets, peeled + quartered
• 2 small golden beets, peeled + quartered 
• 2 small turnips, scrubbed + quartered
• 1 sweet potato, scrubbed + halved lengthwise + cut into 1 ½” pieces 
• 1 red onion, peeled + cut into wedges
• 1 bunch long multi-colored carrots, peeled + halved lengthwise 
• olive oil
• kosher salt
• ¼ cup + 1 tbsp honey, plus more to drizzle 
• 12 oz greek yogurt
• 40 “cracks” coarse black pepper 
• ¼ cup chopped, toasted nut of your choice (i love using hazelnuts) 
• flaky sea salt

Cook Mode Prevent your screen from going dark

Instructions

1. Preheat the oven to 425°F. Prepare all of the vegetables according to the ingredient list. Place the beets, turnips, sweet potato, and red onion onto a large sheet pan in one even layer. Place the carrots onto another sheet pan. 
2. Drizzle the vegetables with olive oil. Toss well and season with a good pinch of salt. Place the beet sheet pan into the oven and roast for 10 minutes. Add the carrot sheet pan. Continue to roast everything for 15 more minutes. 
3. Remove the pans from the oven and drizzle ¼ cup of honey evenly over all of the vegetables. Transfer the pans back to the oven and roast for another 8 minutes, or until golden and caramelized. 
4. Meanwhile, whisk together the remaining honey with the greek yogurt and black pepper. Season with salt to taste. 
5. Spread the yogurt mixture onto the bottom of a platter. Mound the vegetables over top. Drizzle with more honey and olive oil. Garnish with the toasted nuts, flaky sea salt, and a few more cracks of black pepper.

Notes

You’ll want to make sure to use fresh black pepper for this (cracked out of a pepper grinder adjusted to a coarse setting).