These hardy honey roasted root vegetables caramelized with honey and paired with fresh dill are a spectacular side dish worthy of the feast tables of Edoras! For more recipes from the Kingdom of Rohan, explore our full Feast in Rohan collection, or try our Roasted Carrots with Feta Dill Yogurt and Arugula for another beautiful roasted root vegetable side.
A Feast in Rohan – Inspired by the Lord of the Rings
Let us travel to Middle Earth, crossing the Fords of Isen at the Gap of Rohan, for a feast with the Rohirrim. A feast in the great Northern kingdom of men is imbued with the courage and nobility of its people and their deep connection to the land. Gather in the Golden Hall of Meduseld, seat of the King in the city of Edoras, to sing songs of great battles and heroic deeds while feasting.
To create recipes worthy of the horse-lords, we take inspiration from the ancient cultures that influenced Tolkien’s vision of Rohan to the geographical region of Rohan itself. Explore the complete A Feast in Rohan collection for more recipes from the Golden Hall of Meduseld.
Honey Roasted Root Vegetables
The northern climate of the Kingdom Rohan suggests that hardy root vegetables would be a staple of Rohan cuisine. These humble earthy vegetables are elevated to a spectacular side by drizzling them with honey and roasting until caramelized. Fresh dill adds a herbaceous note to this vegetable dish that is perfect served alongside the roasted meats at the feast tables of Edoras.
Ingredient Notes
Root vegetables: You can use any variety of root vegetables for this recipe. I like using carrots, parsnips, and beets.
Honey: A little honey adds sweetness to the vegetables and caramelizes while roasting. If you love honey in savoury dishes, try our Honey Lavender Roast Chicken for an elven main dish.
Dill: Use fresh dill if possible, otherwise substitute with 1 teaspoon dried dill.
How to Make HOney Roasted Root Vegetables
Prep the vegetables
Peel the carrots, parsnips, and beets. Cut the carrots and parsnips into batons. Cut the beets into wedges. In a small bowl, whisk together the honey, olive oil, fresh dill, kosher salt, and pepper. If the honey is too thick and doesn't mix well with the oil, warm the mixture in the microwave until the honey is runny.
Roast the vegetables
Preheat the oven to 425°F. If desired, roast the beets separately from the other vegetables to prevent the juices from staining the carrots and parsnips. Lightly spray two sheet pans with non-stick spray. Transfer the carrots and parsnips to one baking sheet and the beets to the other.
Pour the honey dill mixture over the vegetables, tossing to coat the vegetables evenly. Cover the trays with foil and roast for 20 minutes. After 20 minutes, remove the foil and use a slipper to toss the vegetables. Roast for another 15 to 20 minutes until the vegetables are tender and caramelized.
Serve the Honey Roasted Root Vegetables
Transfer the roasted vegetables to a serving platter, layering the beets with the carrots and parsnips. Garnish with extra chopped fresh dill and enjoy!
These roasted vegetables are wonderful alongside our Maple Mustard Pork Tenderloin and No Knead Rye Bread for a complete Rohan feast spread.
Honey Roasted Root Vegetables
Ingredients
- 3-4 carrots peeled
- 3-4 parsnips peeled
- 1 large or 2 small beets peeled
- 3 tablespoon extra virgin olive oil
- 2 tablespoon honey
- 1 tablespoon chopped fresh dill or 1 teaspoon dried
- 1 teaspoon kosher salt
- ¼ teaspoon pepper
- extra chopped fresh dill for garnish
Instructions
- Peel the carrots, parsnips, and beets. Cut the carrots and parsnips into batons. Cut the beets into wedges. In a small bowl, whisk together the honey, olive oil, fresh dill, kosher salt, and pepper. If the honey is too thick and doesn't mix well with the oil, warm the mixture in the microwave until the honey is runny.
- Preheat the oven to 425°F. If desired, roast the beets separately from the other vegetables to prevent the juices from staining the carrots and parsnips. Lightly spray two sheet pans with non-stick spray. Transfer the carrots and parsnips to one baking sheet and the beets to the other.
- Pour the honey dill mixture over the vegetables, tossing to coat the vegetables evenly. Cover the trays with foil and roast for 20 minutes. After 20 minutes, remove the foil and use a slipper to toss the vegetables. Roast for another 15 to 20 minutes until the vegetables are tender and caramelized.
- Transfer the roasted vegetables to a serving platter, layering the beets with the carrots and parsnips. Garnish with extra chopped fresh dill and enjoy!
These were quite tasty straight from the oven, but exceptional after adding the fresh dill! I used orange carrots, a purple sweet potato, and a bag of red radishes, sliced thick. Beautiful and yummy! (I forgot to cover them, but they were baking on the lower oven shelf under a tray of beef & mushroom pies, and they turned out beautifully.)
Hi Carolyn, we are so happy you enjoyed the recipe!