Festive Honey Glazed Roasted Root Vegetables with Saffron
Elevate your holiday table with these *Festive Honey Glazed Roasted Root Vegetables with Saffron*! This vibrant dish combines the natural sweetness of carrots, parsnips, sweet potato, and beets with the luxurious aroma of saffron and a drizzle of golden honey. A delicate saffron-infused glaze ties all the flavors together, while a touch of fresh thyme adds an herbaceous finish. Roasted to caramelized perfection in the oven, these vegetables are tender, golden, and bursting with warm, earthy flavors. Garnished with jewel-like pomegranate arils and fresh parsley, this recipe is as visually stunning as it is delicious. Perfect for holiday gatherings or special occasions, this easy-to-make side dish delivers gourmet sophistication with minimal effort. **Gluten-free** and loaded with seasonal goodness, it’s sure to impress every guest at your table!
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Recipe Information
Ingredients
- 4 medium Carrots
- 4 medium Parsnips
- 1 large Sweet Potato
- 3 medium Beets
- 3 tablespoons Olive oil
- 2 tablespoons Honey
- 1 pinch Saffron threads
- 2 tablespoons Boiling water
- 1 teaspoon Fresh thyme
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 0.25 cup Pomegranate arils (optional for garnish)
- 2 tablespoons Chopped fresh parsley (optional for garnish)
Instructions
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
Wash, peel, and slice the carrots, parsnips, and sweet potato into uniform sticks or chunks approximately 2 inches long. For the beets, peel them and cut them into wedges of similar size.
In a small bowl, add the saffron threads to the boiling water and allow them to steep for 5 minutes to release their color and flavor.
In a large mixing bowl, combine the olive oil, honey, saffron-infused water, fresh thyme, salt, and ground black pepper. Whisk until well combined.
Add the prepared root vegetables to the mixing bowl and toss until they are evenly coated with the saffron glaze.
Spread the vegetables in a single layer on the baking sheet, ensuring they are not overcrowded. This allows them to roast evenly and develop a caramelized exterior.
Roast the vegetables in the preheated oven for 35-40 minutes, flipping them halfway through, until they are tender and golden brown.
Transfer the roasted vegetables to a serving platter. If desired, sprinkle with pomegranate arils and chopped fresh parsley for added color and flavor.
Serve warm and enjoy this festive and flavorful dish!
Nutrition Facts
Calories |
1383 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.2 g | 82% | |
| Saturated Fat | 11.9 g | 60% | |
| Polyunsaturated Fat | 10.3 g | ||
| Cholesterol | 14 mg | 5% | |
| Sodium | 3962 mg | 172% | |
| Total Carbohydrate | 199.6 g | 73% | |
| Dietary Fiber | 37.2 g | 133% | |
| Total Sugars | 102.7 g | ||
| Protein | 16.2 g | 32% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 368 mg | 28% | |
| Iron | 8.4 mg | 47% | |
| Potassium | 3886 mg | 83% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
