Got to Be NC
Recipe by: Lisa Prince

The honey glaze would be delicious on a number of combinations of root vegetables so choose your favorites when making this dish.

Servings: 4
Cook Time: Prep Time: 15 minutes; Total Time: 35 minutes
Meal Type: Side Dish
NC Ingredients: purple potatoes, carrots, parsnip, butternut squash, honey, thyme

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Ingredients

1/4
lb. purple or white potatoes, diced
1/4
lb. baby carrots, peeled
1/4
lb. parsnip, peeled and diced
1/4
lb. butternut squash, diced
2
tsp. olive oil
3
TBSP. butter, divided
1/2
tsp. kosher salt
1/4
tsp. freshly ground black pepper
1
shallot, finely chopped
2
TBSP. honey
1
TBSP chicken broth or water
1/2
tsp. fresh thyme, chopped

Directions

Place roasting pan in oven and preheat oven to 450 degrees. Stir together olive oil and 1 TBSP butter in preheated pan. Add the potatoes, carrots, parsnip, squash, salt and pepper; toss to coat. Bake for 20 minutes.

Meanwhile, melt remaining 2 TBSP. butter in a small saucepan over medium-high heat. Add shallot; sauté 1 minute. Then add honey and chicken broth bringing to a boil and stirring occasionally.  Reduce heat to medium, cook 5 minutes or until mixture is syrupy.

Drizzle over the vegetable mixture and cook for 10-20 minutes more, until the vegetables are just tender. Transfer to a serving dish and sprinkle with thyme.

 
As seen on wral.com's Local Dish Play WRAL video

Recipes found on this page are from Got to Be NC members, staff, industry partners and Stove Side Chats. Stove Side Chats is Got to Be NC’s cooking show hosted by restaurant marketing specialist Chad Blackwelder. This series invites chefs and home cooks from around the state to teach you how to cook with in-season North Carolina deliciousness.