Honey Roasted Root Vegetables
Transform your seasonal produce into a symphony of sweet and savory flavors with this Honey Roasted Root Vegetables recipe. Featuring a colorful medley of tender carrots, parsnips, beets, and sweet potatoes, these winter staples are elevated with a drizzle of golden honey, a touch of olive oil, and aromatic fresh thyme. Roasted to perfection at 400°F, the vegetables develop a beautifully caramelized exterior while staying luxuriously soft inside. A hint of garlic adds depth, while salt and black pepper bring balance to this irresistible side dish. Perfectly suited for holiday feasts or weeknight dinners, this easy-to-make recipe is ready in just an hour and pairs wonderfully with roasted meats, hearty grain bowls, or seasonal salads. Whether you’re meal prepping or entertaining, these honey roasted root vegetables are as versatile as they are delicious.
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Recipe Information
Ingredients
- 4 medium Carrots
- 3 medium Parsnips
- 3 medium Beets
- 2 medium Sweet Potatoes
- 3 tablespoons Olive Oil
- 2 tablespoons Honey
- 2 teaspoons Fresh Thyme Leaves
- 1 teaspoon Salt
- 0.5 teaspoon Black Pepper
- 3 whole Garlic Cloves
Instructions
Preheat your oven to 400°F (200°C).
Peel the carrots, parsnips, beets, and sweet potatoes, then cut them into evenly sized chunks, about 1.5 inches in diameter, for even cooking.
Place the chopped vegetables into a large mixing bowl.
In a small bowl, whisk together the olive oil, honey, thyme leaves, salt, and black pepper.
Pour the honey mixture over the vegetables and toss until the vegetables are evenly coated.
Spread the vegetables out in a single, even layer on a large baking sheet lined with parchment paper for easy cleanup.
Crush the garlic cloves slightly with the side of a knife, leaving the skins on, and scatter them among the vegetables on the sheet.
Roast the vegetables in the preheated oven for 35-40 minutes, stirring halfway through to ensure even browning.
Check the vegetables for doneness; they should be tender and slightly caramelized.
Remove from the oven, discard garlic skins, and serve warm as a side dish to your favorite main course.
Nutrition Facts
Calories |
1269 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.5 g | 67% | |
| Saturated Fat | 9.1 g | 45% | |
| Polyunsaturated Fat | 7.0 g | ||
| Cholesterol | 7 mg | 2% | |
| Sodium | 3620 mg | 157% | |
| Total Carbohydrate | 195.5 g | 71% | |
| Dietary Fiber | 34.6 g | 124% | |
| Total Sugars | 91.3 g | ||
| Protein | 15.6 g | 31% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 352 mg | 27% | |
| Iron | 7.5 mg | 42% | |
| Potassium | 2928 mg | 62% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
