Roasted Root Vegetables Honey (Printable)

A colorful mix of root vegetables roasted and glazed with honey for a sweet and savory side.

# What You Need:

→ Root Vegetables

01 - 2 large carrots, peeled and cut into 1-inch pieces
02 - 2 parsnips, peeled and cut into 1-inch pieces
03 - 1 large sweet potato, peeled and cubed
04 - 1 small rutabaga or turnip, peeled and cubed
05 - 1 red onion, cut into wedges

→ Seasoning & Glaze

06 - 3 tablespoons olive oil
07 - 2 tablespoons honey
08 - 1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)
09 - 1 teaspoon sea salt
10 - ½ teaspoon black pepper

→ Garnish (optional)

11 - 2 tablespoons chopped fresh parsley

# How to Make It:

01 - Preheat the oven to 425°F. Line a large baking sheet with parchment paper.
02 - In a large bowl, combine carrots, parsnips, sweet potato, rutabaga, and red onion. Drizzle with olive oil, honey, thyme, salt, and pepper. Toss until evenly coated.
03 - Spread the vegetables in a single layer on the prepared baking sheet.
04 - Roast for 35 to 40 minutes, stirring once halfway through, until vegetables are tender and golden brown at the edges.
05 - Remove from the oven and transfer to a serving platter. Sprinkle with chopped parsley if desired. Serve warm.

# Expert Suggestions:

01 -
  • These vegetables taste like candy but feel like health—the honey brings out natural sweetness while roasting creates crispy, caramelized edges that make you reach for seconds.
  • It's a side dish that somehow becomes the main attraction, especially when people realize you made it in under an hour with almost no fuss.
  • You can prep everything in fifteen minutes, then let the oven do the heavy lifting while you finish other dishes.
02 -
  • Even-sized pieces are non-negotiable—if some vegetables are twice as large as others, they won't cook at the same rate, and you'll end up with some mushy and some undercooked.
  • Don't skip the halfway stir. The difference between vegetables that caramelize beautifully and ones that turn out pale is literally just turning them over.
  • The honey on the bottom of the pan will darken more than the vegetables themselves, and that's exactly what you want. Those crispy, honey-glazed bits stuck to the pan are the best part.
03 -
  • Invest in good parchment paper. It's the difference between vegetables that release easily and ones that stick. Buy the quality stuff—it's worth it.
  • If you want deeper caramelization, increase your oven temperature to 450°F, but watch more carefully to prevent burning. A few charred edges are beautiful; truly burnt vegetables are not.

Return