Skip to main content

Saffron-Honey Glazed Roots {Old Friends Dinner}


The great thing about this recipe: its flexibility. You can use whatever root vegetables you have. Think rutabagas, parsnips, celeriac. Get creative!

Ingredients

  • 6 turnips, cut into 1" pieces
  • 3 sweet potatoes, cut into 1" pieces
  • 2 onions, peeled and cut into 1" pieces
  • 2 fennel bulbs, cut into wedges with the end intact
  • 3 purple potatoes, cut into 1" pieces
  • 2 Yukon gold potatoes, cut into 1" pieces
  • 1/2 C olive oil
  • 1/2 C honey (I used a local pine honey)
  • pinch of saffron
  • freshly ground sea salt
  • freshly ground pepper
  • dash of ground sweet paprika
  • juice from 1 lemon
  • 4-5 thyme sprigs

Procedure

Place all of the vegetables in a large mixing bowl. Drizzle the vegetables with olive oil and honey. Season with everything except the lemon juice and fresh thyme.

Preheat the oven to 400 degrees F.

Roast the vegetables for about 25 – 30 minutes or until cooked and glazed. You want them soft, but not mushy.

Drizzle the lemon juice over the roasted veggies and toss them with the oil at the bottom of the pan.

Serve with a sprinkle of fresh thyme leaves removed from the stems.

Comments

Popular posts from this blog

Jamaican Stew Peas #EattheWorld

  Here we are at November #EattheWorld event. What a year this has been! This challenge has been one that gave us some excuse for virtual travel as we've been sheltered-in-place with the coronavirus epidemic for most of 2020. So, we've been able to read about different parts of the world and create a dinner, or at least a dish, with that cuisine. This Eat the World project is spearheaded by Evelyne of  CulturEatz . Read more about  her challenge . This month, Evelyne had us heading to somewhere tropical: Jamaica. I have actually been to Jamaica, but it was almost thirty years ago...and it was just a jumping off point for the rest of our Caribbean exploration. I don't remember eating anything at all! Pandemonium Noshery: Pumpkin Rice   Culinary Adventures with Camilla: Jamaican Stew Peas  Amy’s Cooking Adventures: Jamaican Chicken & Pumpkin Soup   Palatable Pastime: Jamaican Jerk Chicken Burger   Sneha’s Recipe: Jamaican Saucy Jerk Chicken Wings With Homemade Jerk Seas

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce

#comfortfood: Jamie Oliver's Ossobuco with Bean Ragout

As one of Jamie Oliver's Food Revolution Day Ambassadors ( I'm the Monterey #FRD2014 rep! ) I will be sent a copy of his latest cookbook - to cook from and write about. I can't wait. I do have to laugh though, because its title is  Comfort Food . And, according to a good friend:  I only make uncomfortable food . Oh, well. I can learn! To celebrate launch day - today - I'm sharing one of the recipes. Here's Jamie Oliver's Ossobuco alla Milanese recipe from his new cookbook, Comfort Food. And here's my adaptation. I typically don't eat veal, so I went to our local butcher for some lamb shanks sliced into an osso buco-style cut; but they had just sold their last shanks. Darn. But then I noticed the "never tethered...free to roam" on the veal package and decided to go for it. I added in shelling beans to make a ragout and served it over wild rice instead of risotto. Also, I used lots of different herbs in my gremolata instead of just pa