Honey BBQ Roasted Root Vegetables

Honey BBQ Roasted Root Vegetables

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From: EatingWell Magazine, April 2019

In this veggie-forward spin on Texas-style barbecue, we swap the traditional brisket for root vegetables and rely on the chipotles in the sauce to bring the smokiness to the table. These vegetables are a versatile side for all sorts of mains, whether you're in the mood for meat or want to go vegetarian with grilled tofu or a bean dish.

Ingredients 8 servings

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Original recipe yields 8 servings
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  • 1 pound turnips, peeled and cut into 1-inch pieces
  • 1 pound carrots, cut into 1-inch pieces
  • 2 tablespoons extra-virgin olive oil, divided
  • ¾ teaspoon salt, divided
  • ½ teaspoon ground pepper, divided
  • 1 pound beets, peeled and cut into 1-inch pieces
  • ½ cup tomato puree
  • ¼ cup honey
  • ¼ cup cider vinegar
  • 2 tablespoons minced chipotle peppers in adobo sauce
  • 1 teaspoon Worcestershire sauce
  • ¼ cup chopped fresh cilantro


  • Prep

  • Ready In

  1. Preheat oven to 425°F.
  2. Toss turnips and carrots in a large bowl with 1½ tablespoons oil and ¼ teaspoon each salt and pepper. Spread onto two-thirds of a large rimmed baking sheet. Toss beets with the remaining ½ tablespoon oil and ¼ teaspoon each salt and pepper. Spread on the empty side of the pan. Roast, stirring once, until tender, 25 to 30 minutes.
  3. Meanwhile, whisk tomato puree, honey, vinegar, chipotles, Worcestershire and the remaining ¼ teaspoon salt in a saucepan. Heat over low heat, whisking occasionally, until hot, about 10 minutes. Remove from heat; cover to keep warm.
  4. Arrange the vegetables on a serving platter. Drizzle with ⅓ cup of the sauce (reserve the rest for another use) and top with cilantro.
  • To make ahead: Refrigerate barbecue sauce (Step 3) for up to 1 week.

Nutrition information

  • Serving size: ½ cup
  • Per serving: 96 calories; 4 g fat(1 g sat); 4 g fiber; 15 g carbohydrates; 2 g protein; 59 mcg folate; 0 mg cholesterol; 10 g sugars; 0 g added sugars; 8,504 IU vitamin A; 15 mg vitamin C; 39 mg calcium; 1 mg iron; 357 mg sodium; 406 mg potassium
  • Nutrition Bonus: Vitamin A (170% daily value), Vitamin C (25% dv)
  • Carbohydrate Servings: 1
  • Exchanges: 2½ vegetable, ½ fat

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