Honey-Glazed Root Vegetables

Honey-glazed carrots are a traditional favorite for holiday meals.  This year, use an assortment of root vegetables for a colorful, nutritious side dish!  The honey adds a touch of sweetness, and add some cheese and fresh herbs for a wonderfully savory flavor to balance the sweetness.
  • 2 medium beets, peeled and cut into 1-inch pieces
  • 2 medium carrots, peeled and cut into 1-inch pieces
  • 2 medium turnips, peeled and cut into 1-inch pieces
  • 1 medium parsnip, peeled and cut into 1-inch pieces
  • 3/4 cup water
  • 1/3 cup honey
  • 2 tablespoons butter, cubed
  • 3 ounces Asiagocheese, finely shredded (1 cup)
  • Salt and pepper to taste
  • Minced fresh thyme
  • Additional shaved Asiagocheese


1. Combine the vegetables, water, honey, and butter in a large skillet over medium-high heat.  Bring to a boil, stirring occasionally.  Reduce heat to medium; simmer, uncovered, for 8-10 minutes or until sauce is reduced to a glaze and vegetables are tender, stirring occasionally.
2. Remove from heat.  Stir in Asiago.  Season with salt and pepper to taste.  Garnish with thyme and shaved Asiago.


  • Any assortment of root vegetables can be used
  • Replace the Asiago with your favorite flavor of Bellavitano cheese!


© Dairy Farmers of Wisconsin

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