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Honey Roasted Root Vegetables

Caramelized oven-roasted vegetables coated in a sweet herb honey glaze.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American, Autumn
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

Vegetables
  • 3 carrots peeled and chopped
  • 2 parsnips peeled and chopped
  • 2 sweet potatoes cubed
  • 1 red onion cut into wedges
  • 1 cup Brussels sprouts halved
Honey Glaze
  • 3 tbsp olive oil
  • 3 tbsp honey
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 1 tsp thyme
  • 0.5 tsp smoked paprika optional
  • 2 cloves garlic minced
Garnish
  • 1 tbsp fresh herbs optional

Equipment

  • Mixing bowls
  • Baking sheet
  • Parchment paper
  • Chef’s knife

Method
 

  1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Wash, peel, and chop all vegetables into evenly sized pieces.
  3. Whisk olive oil, honey, salt, pepper, thyme, paprika, and garlic in a large bowl.
  4. Add vegetables and toss until fully coated.
  5. Spread vegetables in a single layer on baking sheet.
  6. Roast 20 minutes, stir, then roast another 15–20 minutes until tender and caramelized.
  7. Taste, adjust seasoning, garnish with herbs, and serve warm.

Notes

Cut vegetables evenly for consistent roasting. Substitute maple syrup for a vegan version.