Honey Roasted Winter Vegetables with Black Pepper Yogurt
sweet & caramelized honey roasted winter vegetables with a creamy black pepper yogurt sauce
servings: 4
Ingredients
Scale
- 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
Instructions
- 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.
- 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.
- 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.
- Meanwhile, whisk together the remaining honey with the greek yogurt and black pepper. Season with salt to taste.
- 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).