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- 3 medium carrots, peeled and cut into bite-sized pieces - 3 medium parsnips, peeled and cut into bite-sized pieces - 2 medium sweet potatoes, peeled and diced - 2 medium beets, peeled and cubed - 1 large red onion, cut into wedges - 3 tablespoons olive oil - 3 tablespoons honey - 1 teaspoon dried thyme - Salt, to taste - Freshly ground black pepper, to taste

Honey Roasted Root Vegetables

Fall in love with autumn flavors by making Honey Roasted Root Vegetables! This delicious dish captures the essence of the season with a vibrant mix of carrots, parsnips, sweet potatoes, beets, and red onions, all tossed in a sweet honey glaze. Not only are these root veggies a feast for the eyes, but they’re also packed with nutrients and perfect for family gatherings or cozy dinners. Discover how to achieve the ideal caramelization and elevate your seasonal cooking with this simple yet satisfying recipe!
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Ingredients
  

2 medium carrots, peeled and cut into 1-inch pieces

2 medium parsnips, peeled and cut into 1-inch pieces

1 medium sweet potato, peeled and diced

1 medium beet, peeled and diced

1 medium red onion, cut into wedges

3 tablespoons olive oil

3 tablespoons honey

1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)

1 teaspoon salt

½ teaspoon black pepper

Optional: 1 tablespoon balsamic vinegar (for an extra flavor boost)

Fresh parsley, chopped (for garnish)

Instructions
 

Preheat Oven: Preheat your oven to 425°F (220°C) and prepare a large baking sheet by lining it with parchment paper to prevent sticking.

    Prepare Vegetables: In a large mixing bowl, combine the carrots, parsnips, sweet potato, beet, and red onion. Ensure they are all cut into similar sizes for even roasting.

      Make Honey Mixture: In a small bowl, whisk together the olive oil, honey, thyme, salt, and pepper. If using balsamic vinegar, add that as well. This mixture will create a beautiful glaze for the vegetables.

        Toss and Coat: Pour the honey mixture over the prepared root vegetables. Toss until all the pieces are evenly coated.

          Arrange on Baking Sheet: Spread the vegetables in a single layer on the prepared baking sheet. Make sure they aren’t overcrowded to ensure even roasting.

            Roast: Place the baking sheet in the preheated oven and roast for 25-30 minutes, stirring halfway through, until the vegetables are tender and caramelized.

              Serve and Garnish: Once the vegetables are beautifully roasted, remove them from the oven and transfer them to a serving platter. Garnish with chopped fresh parsley for a splash of color and freshness.

                Enjoy: Serve warm as a delightful side dish to any meal or as a tasty standalone treat!

                  Prep Time: 10 minutes | Total Time: 40 minutes | Servings: 4