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Honey Roasted Root Vegetables

A rustic dish of caramelized carrots, parsnips, sweet potatoes, and onions roasted with honey and herbs for a warm, comforting side.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: European
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

Vegetables
  • 2 carrots peeled and chopped
  • 2 parsnips peeled and chopped
  • 1 sweet potato peeled and cubed
  • 1 red onion cut into wedges
Honey Glaze
  • 3 tbsp olive oil
  • 2 tbsp honey
  • 2 cloves garlic minced
  • 1 tsp thyme fresh
  • 0.5 tsp salt
  • 0.5 tsp black pepper

Equipment

  • Mixing bowls
  • Baking sheet
  • Knife
  • Cutting board

Method
 

  1. Preheat oven to 400°F (200°C).
  2. Peel and chop carrots, parsnips, sweet potato, and onion.
  3. Whisk olive oil, honey, garlic, thyme, salt, and pepper in a bowl.
  4. Toss vegetables with the honey mixture until evenly coated.
  5. Spread vegetables in a single layer on a baking sheet.
  6. Roast for 25–30 minutes, stirring halfway through.
  7. Remove from oven, garnish with herbs, and serve warm.

Notes

Try adding beets or turnips for more variety and color.