1. Can I use other vegetables in the Honey Roasted Winter Vegetables recipe?

Yes! While the recipe calls for red and golden beets, turnips, sweet potatoes, red onions, and carrots, you can easily swap in other winter vegetables. Rutabaga, parsnips, or even squash would work beautifully in this dish. Just ensure all vegetables are cut into similar-sized pieces to ensure even roasting.

2. Can I make the black pepper yogurt ahead of time?

Absolutely! You can prepare the black pepper yogurt ahead of time and store it in the refrigerator for up to 2 days. Just be sure to give it a good stir before serving, and you may want to adjust the seasoning with a little extra salt or pepper to taste.

3. What if I don’t have a pepper grinder for the black pepper?

Using freshly cracked black pepper adds a distinctive texture and flavor to the dish. If you don't have a pepper grinder, you can use pre-ground black pepper, but the flavor won't be as robust or have the same texture. If possible, grind the pepper yourself using a mortar and pestle or buy coarsely ground black pepper for the best result.

Honey Roasted Winter Vegetables with Black Pepper Yogurt

Description

Honey Roasted Winter Vegetables with Black Pepper Yogurt is a comforting and delicious side dish. Roasted root vegetables such as beets, carrots, and sweet potatoes are drizzled with honey and paired with a creamy Greek yogurt sauce flavored with freshly cracked black pepper. It’s a perfect balance of sweet and savory that can elevate any meal during the winter months.

Ingredients

Scale

2 small red beets, peeled and quartered
2 small golden beets, peeled and quartered
2 small turnips, scrubbed and quartered
1 sweet potato, scrubbed, halved lengthwise, and cut into 1 ½” pieces
1 red onion, peeled and cut into wedges
1 bunch long multi-colored carrots, peeled and halved lengthwise
Olive oil, to drizzle
Kosher salt, to taste
¼ cup + 1 tbsp honey, plus more for drizzling
12 oz Greek yogurt
40 cracks of coarse black pepper (freshly cracked)
¼ cup chopped toasted nuts (hazelnuts preferred)
Flaky sea salt, for garnish

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Instructions

Preheat the oven to 425°F (220°C).
Prepare all of the vegetables by peeling and cutting them into uniform pieces.
Arrange the red beets, turnips, sweet potatoes, and red onions on one large sheet pan, and place the carrots on a separate sheet pan.
Drizzle the vegetables with olive oil, toss to coat, and season with kosher salt.
Place the beet and turnip sheet pan in the oven and roast for 10 minutes.
Add the carrot sheet pan to the oven and continue roasting both trays for another 15 minutes.
Remove the pans from the oven and drizzle ¼ cup of honey evenly over all of the vegetables.
Return the pans to the oven and roast for another 8 minutes or until the vegetables are golden and caramelized.
Meanwhile, whisk together the remaining honey with the Greek yogurt and black pepper, seasoning with salt to taste.
Spread the yogurt mixture onto the bottom of a serving platter.
Mound the roasted vegetables on top, drizzle with extra honey and olive oil, and garnish with toasted nuts, flaky sea salt, and more black pepper.

Notes

Freshly cracked black pepper is essential for the best flavor.
Ensure that the vegetables are cut into uniform pieces for even roasting.
If you prefer a sweeter dish, you can drizzle more honey over the vegetables after roasting.
This recipe can be made ahead. Store leftovers in an airtight container in the fridge for up to 3 days.

Prep Time: 20 minutes
Cook Time: 35 minutes
Category: Side Dish
Method: Roasting
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 210 kcal
Sugar: 19 g
Sodium: 160 mg
Fat: 10 g
Saturated Fat: 1.5 g
Unsaturated Fat: 7 g
Trans Fat: 0 g
Carbohydrates: 31 g
Fiber: 6 g
Protein: 4 g
Cholesterol: 5 mg