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.
Ingredients
- 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
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