Description
A comforting side dish of honey roasted root vegetables that is both nourishing and delicious. Perfect for any meal.
Ingredients
Scale
- 4 medium carrots, peeled and cubed
- 4 medium parsnips, peeled and cubed
- 2 medium sweet potatoes, peeled and cubed
- 2 medium beets, peeled and cubed
- 2 tablespoons honey
- 3 tablespoons olive oil
- Salt and pepper to taste
- Fresh thyme or rosemary for garnish
- Lemon juice for serving (optional)
- Feta cheese for serving (optional)
Instructions
- Preheat your oven to 425°F (220°C).
- Scrub and peel the root vegetables as needed. Cut them into evenly sized pieces—about one-inch cubes work well.
- In a large mixing bowl, combine the chopped vegetables with olive oil, honey, salt, and pepper. Toss to coat thoroughly.
- Spread the vegetable mixture evenly on a baking sheet lined with parchment paper.
- Roast the vegetables for 25–35 minutes, stirring halfway through until golden and caramelized.
- Once out of the oven, taste and adjust seasoning if needed. Finish with a squeeze of lemon or a sprinkle of feta if desired.
Notes
Cut vegetables into uniform pieces for even cooking. Don’t overcrowd the baking sheet for best results.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 10g
- Sodium: 100mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 3g
- Cholesterol: 0mg
Keywords: honey roasted, root vegetables, autumn recipes, vegetarian side, healthy eating
