Best Ever Roasted Root Vegetables with Pistachio Crumble | The F

Name: Best Ever Roasted Root Vegetables with Pistachio Crumble | The F
Cuisine: American
Ingredients: 2 cups sweet potatoes, peeled and cut into 1 & 1/2-inch pieces; 1 & 1/2 cups parsnips, peeled and cut into 1 & 1/2-inch pieces; 1 &1/2 cups carrots, peeled and cut into 1 & 1/2-inch pieces; 1 & 1/2 cups mixed-colored beets, peeled and cut into 1 & 1/2-inch pieces; 2 tbsp olive oil; 1/2 tsp Kosher salt; 1/4 tsp freshly ground black pepper; 2 tbsp honey; 2 tbsp butter; 2 tsp chopped fresh rosemary; 1/2 cup unsalted pistachios, shelled; 1/4 cup freshly grated Parmesan cheese; 2 tbsp chopped fresh flat leaf parsley; 2 tsp fresh lemon juice; 1 tsp olive oil; 1/2 tsp honey; 1/2 tsp chopped fresh rosemary; 1/2 tsp lemon zest; 1/4 tsp kosher salt

4 steps

Pangea Kitchen restaurant in Indiana uses: acorn or butternut squash, carrots, shallots, & Brussel sprouts. Sauce: soy sauce, cane sugar, fish sauce, & sesame oil

Updated at: Wed, 16 Aug 2023 20:36:45 GMT

Nutrition balance score

Uh-oh! We're unable to calculate nutrition for this recipe because some ingredients aren't recognized.

Ingredients

0 servings

2 cupssweet potatoes

peeled and cut into 1 & 1/2-inch pieces

1 ½ cupsparsnips

peeled and cut into 1 & 1/2-inch pieces

1 ½ cupscarrots

peeled and cut into 1 & 1/2-inch pieces

1 ½ cupsmixed-colored beets

peeled and cut into 1 & 1/2-inch pieces

2 Tbspolive oil

½ tspkosher salt

¼ tspfreshly ground black pepper

2 Tbsphoney

2 Tbspbutter

2 tspfresh rosemary

chopped

½ cupunsalted pistachios

shelled

¼ cupparmesan cheese

freshly grated

2 Tbspfresh flat leaf parsley

chopped

2 tspfresh lemon juice

1 tspolive oil

½ tsphoney

½ tspfresh rosemary

chopped

½ tsplemon zest

¼ tspkosher salt

Instructions

Step 1

Preheat oven to 400° F. Line a baking sheet with parchment paper.

Step 2

Place sweet potatoes, parsnips, carrots and beets in a large bowl and toss with olive oil, salt and pepper. Spread in a single layer on baking sheet and roast 40 minutes, stirring halfway through cooking time.

Step 3

While vegetables are roasting, prepare honey glaze. In a small saucepan melt honey and butter over low heat, stirring well to combine. Remove vegetables from oven after 40 minutes, brush with honey glaze and sprinkle with rosemary. Return to oven 10 to 15 minutes more.

Step 4

For the pistachio crumble, place shelled pistachios in a food processor and pulse until coarsely ground. Transfer nuts to a small bowl and stir in Parmesan, parsley, lemon juice, olive oil, honey, rosemary, lemon zest and salt. Sprinkle over roasted vegetables just before serving.