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Honey Roasted Root Vegetables

Honey Roasted Root Vegetables

Caramelized seasonal vegetables with a sweet honey glaze

Prep Time: 15 min
Cook Time: 40 min
Serves: 6

Ingredients

  • 3 large carrots, peeled and cut into chunks
  • 2 parsnips, peeled and cut into chunks
  • 2 medium beets, peeled and cut into wedges
  • 1 sweet potato, peeled and cubed
  • 1/4 cup Maine raw honey
  • 3 tablespoons olive oil
  • 2 tablespoons balsamic vinegar
  • 2 teaspoons fresh thyme leaves
  • Salt and pepper to taste

Instructions

  1. 1

    Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper.

  2. 2

    In a large bowl, whisk together honey, olive oil, balsamic vinegar, thyme, salt, and pepper.

  3. 3

    Add all chopped vegetables to the bowl and toss until evenly coated with the honey mixture.

  4. 4

    Spread vegetables in a single layer on the prepared baking sheet. Don't overcrowd!

  5. 5

    Roast for 35-40 minutes, stirring halfway through, until vegetables are tender and caramelized.

  6. 6

    Remove from oven and let cool for 5 minutes. Garnish with additional fresh thyme if desired.

Chef's Tip

Cut all vegetables to similar sizes for even cooking. The honey will caramelize beautifully, creating crispy edges with tender centers!