Best Ever Roasted Root Vegetables with Pistachio Crumble
This recipe for Best Ever Roasted Root Vegetables with Pistachio Crumble is one of my all-time favorite side dishes (I know I say that a lot, but this one is killer)!
First, even though it seems like it should be an Autumn or Winter recipe, root veggies are available year-round, so any time of year is a great time. Second, the glaze has honey and rosemary in it; ingredients that are also found any time of the year. And, finally, the pistachio crumble gets brightened up with lemon juice & zest, so again, it’s perfect for a summer side!
Start with similar-sized pieces of vegetables and roast them. Be sure that you don’t crowd the pieces. If you do, they will steam and won’t caramelize.
After they’ve roasted for a while, you glaze them with a honey-butter sauce, sprinkle them with rosemary, and back in the oven these babies go!
While they’re roasting, you make the Pistachio Crumble, which is a combination of Pistachio nuts, Parmesan, honey, rosemary and a few other goodies. Once they veggies are done, just sprinkle the crumble over and remember to say “Thank you, Francine”! These will become your Best Ever Roasted Root Vegetables, too!
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Best Ever Roasted Root Vegetables with Pistachio Crumble
Makes: 4 servings
Prep Time: 15 minutes
Bake Time: 55 minutes
Total Time: 1 hour & 10 minutes
Ingredients
Roasted Vegetables:
- 2 cups sweet potatoes, peeled and cut into 1 & 1/2-inch pieces
- 1 & 1/2 cups parsnips, peeled and cut into 1 & 1/2-inch pieces
- 1 &1/2 cups carrots, peeled and cut into 1 & 1/2-inch pieces
- 1 & 1/2 cups mixed-colored beets, peeled and cut into 1 & 1/2-inch pieces
- 2 tbsp olive oil
- 1/2 tsp Kosher salt
- 1/4 tsp freshly ground black pepper
Honey Glaze:
- 2 tbsp honey
- 2 tbsp butter
- 2 tsp chopped fresh rosemary
Pistachio Crumble:
- 1/2 cup unsalted pistachios, shelled
- 1/4 cup freshly grated Parmesan cheese
- 2 tbsp chopped fresh flat leaf parsley
- 2 tsp fresh lemon juice
- 1 tsp olive oil
- 1/2 tsp honey
- 1/2 tsp chopped fresh rosemary
- 1/2 tsp lemon zest
- 1/4 tsp kosher salt
Instructions
Preheat oven to 400° F. Line a baking sheet with parchment paper.
Place sweet potatoes, parsnips, carrots and beets in a large bowl and toss with olive oil, salt and pepper. Spread in a single layer on baking sheet and roast 40 minutes, stirring halfway through cooking time.
While vegetables are roasting, prepare honey glaze. In a small saucepan melt honey and butter over low heat, stirring well to combine. Remove vegetables from oven after 40 minutes, brush with honey glaze and sprinkle with rosemary. Return to oven 10 to 15 minutes more.
For the pistachio crumble, place shelled pistachios in a food processor and pulse until coarsely ground. Transfer nuts to a small bowl and stir in Parmesan, parsley, lemon juice, olive oil, honey, rosemary, lemon zest and salt. Sprinkle over roasted vegetables just before serving.
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