After Jesse over at Dai Due used some of the honeydew honey I gave him to marinate some feral hog loins along with mustard grape vinegar and Texas olive oil, I was inspired to find some recipes that complimented this honey’s unique woodsy taste.
I hit the jackpot last night. These balsamic and honey glazed root vegetables are amazing and super easy to make as long as you have a few hours to roast them.
1/2 cup extra-virgin olive oil plus extra for greasing baking dish
1/4 cup balsamic vinegar
2/3 cup honey (if you don’t have aphid poop on hand, a darker honey is probably better)
1 1/2 teaspoons chopped fresh rosemary
1 1/2 teaspoons chopped fresh thyme
1 teaspoon kosher salt
1/2 teaspoon ground peppercorns
3 lbs of root veggies (I used carrots, parsnips, and cipollini onions all cut roughly the same size)
Preheat oven to 400 degrees F. Grease a large baking dish with oil and set aside. Whisk the oil, vinegar, honey, rosemary, thyme, salt, and ground peppercorn in a large bowl. Add the veggies and toss with the glaze. Transfer to the baking dish and roast until the glaze is thick and bubbling, turning the veggies every 30 minutes for 1 1/2 to 2 hours.
Since Thanksgiving is right around the corner, this is truly a dish worthy of a holiday table. Bon Appétit!