This may look like a side dish recipe. But it’s way more than that. It’s a whole new technique for vegetables that I’m in danger of overusing.
But no one’s going to blame me because it’s simple and amazingly delicious. This is a side dish that steals the show.
It all started with this Bon Appetit recipe. Only after I made it the first time, I realized that there was little need for a recipe. It was clearly a technique applicable to any roasted vegetable and any number of variations on the hot honey sauce.
step 1: Roast the cut up vegetables tossed with oil and salt on a sheet pan in a hot oven (400-425°F) until browned and crisp.
step 2: Mix up a combination of warmed honey plus something acidic (apple cider vinegar, lemon juice, rice wine vinegar) plus something spicy (crushed red pepper, sriracha, cayenne/hot sauce). Adjust acid and heat to your liking.
step 3: Drizzle the hot honey over the vegetables and serve additional at the table. Or, better yet, toss the roasted vegetables with the hot honey to glaze them.
Sweet potatoes were just the start for me. Roasted parsnips are amazing prepared this way. Carrots, squash, potatoes, turnips, celery root, rutabaga… Any of the season’s root vegetables get a lot of love from this hot honey treatment.
Add it to your winter veg rotation, and let me know what you think of it.
Hot Honey Roasted Sweet Potatoes
This recipe using sweet potatoes is loosely adapted from Bon Appetit. In place of the red pepper flakes, heat lovers can substitute sliced whole unseeded jalapenos. I recommend this technique for any roasted root vegetable, especially parsnips, carrots, turnips and rutabagas--or try a combination.
- 3 large sweet potatoes, scrubbed and poked
- 1 tablespoon avocado or vegetable oil
- 3 tablespoons melted butter or ghee
- coarse sea salt
- 1/4 cup warm honey
- 1/4 teaspoon red pepper flakes
- 2 teaspoons lemon juice
Preheat the oven to 350 degrees F. Rub the sweet potatoes with oil and bake until fork tender, about 1 hour. Alternatively, microwave the potatoes until fork tender.
Raise the oven temperature to 425 degrees F. When the sweet potatoes are cool enough to handle, tear them into two-bite pieces and arrange on a lightly oiled baking sheet. Drizzle with the butter and sprinkle with the salt.
Roast the potato pieces until they begin to crisp around the edges, about 20 minutes. Remove from the oven and transfer to a serving platter.
While hot, drizzle the honey mixture over the sweet potatoes.