No Thanks
Let
Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Honey-Roasted Vegetables

Honey glazes this simple side dish of roasted sweet potatoes, carrots, and parsnips with sweetness and sheen. Walnut halves and thyme sprigs roast along with the vegetables for additional fall flavor.

  • prep: 10 mins
    total time: 1 hour 10 mins
  • servings: 4

advertisement

advertisement

Ingredients

  • 2 medium sweet potatoes (1 pound total), peeled, halved, and cut into 1/2-inch pieces
  • 4 medium carrots, cut into 1/2-inch pieces
  • 2 medium parsnips, peeled and cut into 1/2-inch pieces
  • 1/2 cup walnut halves
  • 1/4 cup honey
  • 2 tablespoons extra-virgin olive oil
  • Coarse salt and ground pepper
  • 3 to 5 sprigs thyme

Cook's Note

If your honey crystallizes (a natural occurrence), microwave it for 30 seconds to return it to a liquid state.

Directions

  1. Step 1

    Preheat oven to 375 degrees. In a 3-quart baking dish, toss together sweet potatoes, carrots, parsnips, walnuts, honey, and oil; season with salt and pepper. Top with thyme sprigs and roast until vegetables are browned at edges and tender when pierced with a knife, about 1 hour.

Source
Everyday Food, October 2010

advertisement

advertisement