How To Make Bacon-Roasted Roots With Rosemary Honey | Tasting Tab
You'll lap up this sweet-tart sauce
Vivian Howard of Chef & the Farmer in Kinston, North Carolina, knows how to turn regular root vegetables into one addictive dish. Her secret? A sweet, tart, savory, multilayered rosemary, honey and vinegar sauce, which she drizzles over roasted turnips, carrots, celery root and parsnips that have been tossed with cubes of bacon and brown sugar.
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To learn more, read "Roots in the South."
Recipe adapted from Vivian Howard, Chef & the Farmer, Kinston, North Carolina
Bacon-Roasted Roots with Rosemary Honey
Learn how to make Vivian Howard's bacon-roasted root vegetables with rosemary honey.
Prep Time
15
minutes
Cook Time
30
minutes
servings
4
servings
Total time: 45 minutes
Ingredients
- For the Rosemary Honey
- ½ cup honey
- ¼ cup cider vinegar
- 1 tablespoon soy sauce
- 2 sprigs rosemary
- ¼ teaspoon crushed red pepper flakes
- For the Roasted Root Vegetables
- 5 cups root vegetables (such as turnips, beets, rutabagas, carrots and celery root), diced into ½-inch cubes
- 1½ cups slab bacon, diced into ½-inch cubes
- 1 tablespoon brown sugar
- 1 tablespoon vegetable oil
- Kosher salt and ground black pepper, to taste
Directions
- Make the rosemary honey: In a small saucepan over medium heat, bring the honey, vinegar, soy sauce, rosemary and red pepper flakes to a simmer. Cook, stirring occasionally, until the mixture has slightly thickened and reduced to about ½ cup, 8 to 10 minutes. Remove and let cool before discarding the rosemary.
- Preheat the oven to 375°. In a medium bowl, toss together the root vegetables, bacon, sugar and oil, then season with salt and pepper. Spread the seasoned roots and bacon out onto a sheet tray in one layer.
- Roast, turning the vegetables and bacon halfway through cooking, until the vegetables are caramelized and cooked through, 25 to 30 minutes.
- Spoon the bacon and roasted roots onto a platter and drizzle them with the some of the rosemary honey. Reserve the leftover honey for another use.
Nutrition
| Calories per Serving | 437 |
| Total Fat | 21.1 g |
| Saturated Fat | 6.1 g |
| Trans Fat | 0.1 g |
| Cholesterol | 28.0 mg |
| Total Carbohydrates | 54.3 g |
| Dietary Fiber | 5.2 g |
| Total Sugars | 37.5 g |
| Sodium | 557.6 mg |
| Protein | 9.7 g |
The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
