Honey-Glazed Root Vegetables

Honey-glazed carrots are a traditional favorite for Thanksgiving.  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 Asiago cheese, finely shredded (1 cup)
• Salt and pepper to taste
• Minced fresh thyme
• Additional shaved Asiago cheese

Instructions

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.

Tips

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

 

© Dairy Farmers of Wisconsin