Roasted Honey-Glazed Root Vegetables with Green Beans, Bacon & Lemon Parmesan Sauce
Roasted Honey-Glazed Root Vegetables with Green Beans, Bacon & Lemon Parmesan Sauce
Ingredients
For the Roasted Root Vegetables
- 1 pound carrots, peeled and cut into 1-inch pieces
- 1 pound parsnips, peeled and cut into 1-inch pieces
- 1 sweet potato, medium, peeled and cut into 1-inch pieces
- 1/2 red onion, medium, cut into 1-inch wedges
- 2 tablespoons olive oil
- 2 tablespoons honey
- 1 teaspoon fresh thyme, chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Green Beans with Bacon & Lemon Parmesan Sauce
- 4 slices bacon, cut into 1/2-inch pieces
- 1 pound green beans, trimmed
- 2 cloves garlic, minced
- 1/4 cup chicken broth
- 1/4 cup heavy cream
- 1 tablespoon lemon juice, freshly squeezed
- 1/4 cup Parmesan cheese, grated
- 1/4 teaspoon salt, or to taste
- 1/8 teaspoon black pepper, freshly ground, or to taste
Instructions
- 1
Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper for easier cleanup.
⏱️ 5 min•🌡️ 400
- 2
In a large bowl, combine the carrots, parsnips, sweet potato, and red onion. Drizzle with olive oil and honey. Sprinkle with fresh thyme, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Toss until all vegetables are evenly coated.
⏱️ 10 min
- 3
Spread the seasoned root vegetables in a single layer on the prepared baking sheet. Roast for 30-35 minutes, or until tender and lightly caramelized, flipping halfway through.
⏱️ 35 min•🌡️ 400
- 4
While the vegetables are roasting, cook the bacon. In a large skillet, cook the bacon pieces over medium heat until crispy. Remove the bacon with a slotted spoon, reserving 1 tablespoon of bacon fat in the skillet. Set the crispy bacon aside.
⏱️ 8 min
- 5
Add the trimmed green beans to the skillet with the reserved bacon fat. Sauté for 5-7 minutes, stirring occasionally, until the green beans are tender-crisp. Add the minced garlic and cook for another minute until fragrant.
⏱️ 8 min
- 6
Pour in the chicken broth and heavy cream. Bring to a gentle simmer and cook for 2-3 minutes, allowing the sauce to slightly thicken. Stir in the lemon juice and grated Parmesan cheese until the cheese is melted and the sauce is smooth.
⏱️ 5 min
- 7
Season the green bean mixture with 1/4 teaspoon salt and 1/8 teaspoon black pepper, or to taste. Stir in the crispy bacon.
⏱️ 2 min
- 8
Serve the roasted honey-glazed root vegetables alongside the green beans with bacon and lemon Parmesan sauce. Enjoy immediately.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Roasted Honey-Glazed Root Vegetables with Green Beans, Bacon & Lemon Parmesan Sauce
Ingredients
For the Roasted Root Vegetables
- 1 pound carrots, peeled and cut into 1-inch pieces
- 1 pound parsnips, peeled and cut into 1-inch pieces
- 1 sweet potato, medium, peeled and cut into 1-inch pieces
- 1/2 red onion, medium, cut into 1-inch wedges
- 2 tablespoons olive oil
- 2 tablespoons honey
- 1 teaspoon fresh thyme, chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Green Beans with Bacon & Lemon Parmesan Sauce
- 4 slices bacon, cut into 1/2-inch pieces
- 1 pound green beans, trimmed
- 2 cloves garlic, minced
- 1/4 cup chicken broth
- 1/4 cup heavy cream
- 1 tablespoon lemon juice, freshly squeezed
- 1/4 cup Parmesan cheese, grated
- 1/4 teaspoon salt, or to taste
- 1/8 teaspoon black pepper, freshly ground, or to taste
Instructions
- 1
Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper for easier cleanup.
⏱️ 5 min•🌡️ 400 - 2
In a large bowl, combine the carrots, parsnips, sweet potato, and red onion. Drizzle with olive oil and honey. Sprinkle with fresh thyme, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Toss until all vegetables are evenly coated.
⏱️ 10 min - 3
Spread the seasoned root vegetables in a single layer on the prepared baking sheet. Roast for 30-35 minutes, or until tender and lightly caramelized, flipping halfway through.
⏱️ 35 min•🌡️ 400 - 4
While the vegetables are roasting, cook the bacon. In a large skillet, cook the bacon pieces over medium heat until crispy. Remove the bacon with a slotted spoon, reserving 1 tablespoon of bacon fat in the skillet. Set the crispy bacon aside.
⏱️ 8 min - 5
Add the trimmed green beans to the skillet with the reserved bacon fat. Sauté for 5-7 minutes, stirring occasionally, until the green beans are tender-crisp. Add the minced garlic and cook for another minute until fragrant.
⏱️ 8 min - 6
Pour in the chicken broth and heavy cream. Bring to a gentle simmer and cook for 2-3 minutes, allowing the sauce to slightly thicken. Stir in the lemon juice and grated Parmesan cheese until the cheese is melted and the sauce is smooth.
⏱️ 5 min - 7
Season the green bean mixture with 1/4 teaspoon salt and 1/8 teaspoon black pepper, or to taste. Stir in the crispy bacon.
⏱️ 2 min - 8
Serve the roasted honey-glazed root vegetables alongside the green beans with bacon and lemon Parmesan sauce. Enjoy immediately.
⏱️ 2 min