Honey Roasted Winter Vegetables with Black Pepper Yogurt

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

servings: 4

  • Author: Kayla Howey


  • 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


  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.


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