Honey-Roasted Vegetables

Name: Honey-Roasted Vegetables
Prep time: 10 min
Total time: 1 h 10 min
Yield: 4 servings
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

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.

Source: Everyday Food, October 2010

1 hour 10 mins 10 mins 4

Total Time Prep Servings

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

Directions

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.

Cook's Notes

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

Similar Recipes

Reviews

161

How would you rate this recipe?

161

MS11682735

14 MAR, 2019

I loved this...loved the sweet and savory sauce the honey and olive oil make, loved the crunch and counterpoint of the walnuts. a great way to clean out leftovers in the veggie bin. I served it with duck breast for a delicious late winter meal, and will definitely make again.
Reply

I'm in the mood for:

See Recipes