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Honey Roasted Root Vegetables Recipe Easy and Sweet

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Colorful chunks of carrots, parsnips, and sweet potatoes caramelized to perfection with honey and savory seasoning. A simple, wholesome, and flavorful dish perfect for any occasion.

Ingredients

Scale
  • 4 carrots, peeled and sliced into thick chunks
  • 3 parsnips, peeled and sliced
  • 2 medium sweet potatoes, peeled and cubed
  • 3 tablespoons honey
  • 2 tablespoons olive oil
  • Salt, to taste
  • Black pepper, to taste
  • 1 tablespoon fresh rosemary, chopped (optional)
  • 1 tablespoon thyme, chopped (optional)

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
  2. Peel and cut the carrots, parsnips, and sweet potatoes into evenly-sized chunks.
  3. In a large mixing bowl, combine olive oil, honey, salt, black pepper, and your desired herbs (rosemary or thyme).
  4. Add the chopped vegetables to the bowl and toss until they’re well-coated in the honey mixture.
  5. Spread the vegetables out in a single layer on the baking sheet. Avoid overcrowding.
  6. Bake for 25-30 minutes, tossing halfway through. The vegetables should be caramelized and slightly crispy on the edges.
  7. Pierce a vegetable with a fork to check for doneness—it should be tender and golden.
  8. Transfer to a serving dish and garnish with a sprig of rosemary or a drizzle of extra honey if desired.

Notes

[‘Cut vegetables into similar-sized pieces for even cooking.’, ‘Mix the veggies thoroughly with the glaze for maximum flavor.’, ‘Use fresh herbs for the best taste.’, ‘Keep an eye on the vegetables during the last few minutes to prevent burning.’, ‘Broil for 1-2 minutes at the end for extra crisp edges.’]

Nutrition

Keywords: honey roasted vegetables, root vegetables, healthy side dish, vegetarian recipe, gluten-free recipe

Find it online: https://tomyumy.com/honey-roasted-root-vegetables-recipe-easy-and-sweet/