Bacon-Roasted Roots with Rosemary Honey

You'll lap up this sweet-tart sauce

Vivian Howard of Chef & the Farmer in Kinston, North Carolina, knows how to turn regular root vegetables into one addictive dish. Her secret? A sweet, tart, savory, multilayered rosemary, honey and vinegar sauce, which she drizzles over roasted turnips, carrots, celery root and parsnips that have been tossed with cubes of bacon and brown sugar.

To learn more, read "Roots in the South."

Recipe adapted from Vivian Howard, Chef & the Farmer, Kinston, North Carolina

Bacon-Roasted Roots With Rosemary Honey
5 from 31 ratings
Learn how to make Vivian Howard's bacon-roasted root vegetables with rosemary honey.
Prep Time
15
minutes
Cook Time
30
minutes
Servings
4
servings
Total time: 45 minutes
Ingredients
  • For the Rosemary Honey
  • ½ cup honey
  • ¼ cup cider vinegar
  • 1 tablespoon soy sauce
  • 2 sprigs rosemary
  • ¼ teaspoon crushed red pepper flakes
  • For the Roasted Root Vegetables
  • 5 cups root vegetables (such as turnips, beets, rutabagas, carrots and celery root), diced into ½-inch cubes
  • 1½ cups slab bacon, diced into ½-inch cubes
  • 1 tablespoon brown sugar
  • 1 tablespoon vegetable oil
  • Kosher salt and ground black pepper, to taste
Directions
  1. Make the rosemary honey: In a small saucepan over medium heat, bring the honey, vinegar, soy sauce, rosemary and red pepper flakes to a simmer. Cook, stirring occasionally, until the mixture has slightly thickened and reduced to about ½ cup, 8 to 10 minutes. Remove and let cool before discarding the rosemary.
  2. Preheat the oven to 375°. In a medium bowl, toss together the root vegetables, bacon, sugar and oil, then season with salt and pepper. Spread the seasoned roots and bacon out onto a sheet tray in one layer.
  3. Roast, turning the vegetables and bacon halfway through cooking, until the vegetables are caramelized and cooked through, 25 to 30 minutes.
  4. Spoon the bacon and roasted roots onto a platter and drizzle them with the some of the rosemary honey. Reserve the leftover honey for another use.
Nutrition
Calories per Serving 437
Total Fat 21.1 g
Saturated Fat 6.1 g
Trans Fat 0.1 g
Cholesterol 28.0 mg
Total Carbohydrates 54.3 g
Dietary Fiber 5.2 g
Total Sugars 37.5 g
Sodium 557.6 mg
Protein 9.7 g
The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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