Honey-Glazed Root Vegetables in Butter and Honey from the Original-Profi Collection®
Colorful root vegetables are gently refined with butter and honey, giving them a pleasantly sweet note. The butter enhances the vegetables’ natural flavor, while the honey adds a light caramelization. A simple side dish that impresses with subtle flavors.
30 minutes
Total Time
20 minutes
Cooking Time
10 minutes
Preperation Time
Ingredients
| 300 g | mixed-colour carrots |
| 300 g | parsnips or parsley root |
| 300 g | beetroot |
| 2-3 tbsp | olive oil |
| 50 g | butter |
| 2 tbsp | honey |
| 1 tsp | fresh thyme, chopped |
| 1 tsp | fresh rosemary, chopped |
| salt | |
| pepper | |
| 100 g | walnuts, chopped |
| 1 handful | fresh parsley, chopped |
Instructions
Step 1 of 5:
Cut the mixed-colour carrots, parsnips or parsley root and beetroot into evenly sized sticks.
Step 2 of 5:
Heat the olive oil and butter in the frying pan.
Step 3 of 5:
Add the root vegetables and the freshly chopped walnuts, then fry over a medium heat for approx. 10 minutes, until lightly caramelised.
Step 4 of 5:
Add the honey, fresh thyme and rosemary, toss well and continue cooking for a further 5–10 minutes, until the vegetables are tender and lightly browned. Season with salt and pepper to taste.
Step 5 of 5:
Sprinkle with fresh parsley before serving.
