Description
Honey Roasted Root Vegetables are a delightful side dish that brings warmth and sweetness to any meal. Imagine vibrant carrots, parsnips, and beets caramelizing in the oven, enveloped in the fragrant embrace of honey and thyme. This easy-to-make recipe not only enhances your dining experience with its rich flavors but also adds a visually stunning touch to your plate. Perfect for holiday gatherings or cozy weeknight dinners, these vegetables will quickly become a family favorite.
Ingredients
Scale
- 2 cups carrots, peeled and chopped
- 2 cups parsnips, peeled and chopped
- 2 cups beets, scrubbed and quartered
- 3 tbsp raw honey
- 3 tbsp extra virgin olive oil
- 1 tbsp fresh thyme (or 1 tsp dried)
- Salt and pepper to taste
Instructions
- Preheat your oven to 425°F (220°C).
- Wash, peel, and chop the root vegetables into uniform pieces.
- In a large bowl, combine the vegetables with honey, olive oil, salt, pepper, and thyme; toss until well coated.
- Spread the mixture in a single layer on a parchment-lined baking sheet.
- Roast for 30-35 minutes, stirring halfway through until golden brown and tender.
- Drizzle with additional honey before serving warm.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 180
- Sugar: 10g
- Sodium: 85mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 2g
- Cholesterol: 0mg