Reducipe - Honey Roasted Root Veggies
Posted on November 18, 2007 by Melissa
Filed Under Reducipes
Reducipe
Pronunciation: ri-doos-uh-pee
Function: noun
1 : a recipe that can help lower your food costs in a variety of ways
a : by scaling back an expensive recipe to be less pricey but still just as tasty
b : by turning an already inexpensive meal into something special
c : by using leftovers in creative ways to stretch their use
Since Thanksgiving is fast approaching I thought I’d put up a reducipe that would fit in nicely at the holiday dinner table. I started making this recipe a few years ago and now it has become a staple at our thanksgiving dinner.
This is a great replacement for the traditional candied yams or sweet potato casserole and it’s better for you, too. They are sweet and salty; a combo I like very much. The slight caramelization of the honey adds a bit of complexity and richness. And unlike sweet potato casserole, this recipe gets requested throughout the year, not just at the holidays.
Honey Roasted Root Veggies
2 cups sweet potatoes, peeled and chopped
3-4 large carrots, peeled and chopped
1 medium butternut squash, peeled seeded and chopped
1 large sweet onion, chopped
1/2 cup honey
1/3 cup canola oil
Kosher salt, to tastePreheat oven to 450 degrees.
Mix the honey and oil in a bowl with a whisk until it is completely blended. Coat a large jelly-roll style pan with cooking spray. Pour the honey mixture over the veggies and toss to coat thoroughly. Spread out the veggies in the pan and sprinkle liberally with kosher salt.
Bake for about 35 minutes or until tender and beginning to caramelize, stirring every 15 minutes. Serves 6.
You can add any root veggies you want in this, really. I like using a variety of orange veggies because the sweetness of the honey really compliments them.
Tips: Over the years I have found that it is easier to thoroughly coat the veggies by getting your hands dirty. I take glops of the honey mixture and smear it all over handfuls of veggies then put it in the pan. That way I can make sure every piece gets coated, although it gets pretty messy. I bet kids would have a great time doing that.
Also, be sure to spray the pan with non-stick spray. Without it the pan can become pretty tough to clean.
| Ingredient | Cost | Ingredient | Cost |
| Sweet Potatoes | $0.98 | Honey | $0.60 |
| Carrots | $0.48 | Canola Oil | $0.22 |
| Butternut Squash | $3.24 | Salt | N/A |
| Onion | $0.82 | Total | $6.34 or $1.05 a serving |
This side dish would be really inexpensive if we omitted the butternut squash but it is a really nice addition. Using canola oil instead of olive oil also helps keep the price low. Enjoy!
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This sounds really delicious! I will have to try it out for myself.
@Louise - Let us know how it turns out! It’s one of our favorite recipes. We love it so much we try and find main courses that will work with it so we have an excuse to make it! Thanks for the comment!