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.



Ingredient Checklist


Instructions Checklist
  • 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.

Reviews (1)

160 Ratings
  • 5 star values: 33
  • 4 star values: 55
  • 3 star values: 50
  • 2 star values: 13
  • 1 star values: 9
Rating: 5 stars
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.