Honey-Roasted Vegetables

Name: Honey-Roasted Vegetables
Prep time: 10 min
Total time: 70 min
Ingredients: 2 medium sweet potatoes (1 pound total), peeled, halved, and cut into ½-inch pieces; 4 medium carrots, cut into ½-inch pieces; 2 medium parsnips, peeled and cut into ½-inch pieces; 0.5 cup walnut halves; 0.25 cup honey; 2 tablespoons extra-virgin olive oil; Coarse salt and ground pepper; 3 to 5 sprigs thyme

3.6

(160)

1 Review

By

Martha Stewart Test Kitchen

Updated on May 16, 2017

Prep Time:

10 mins

Total Time:

1 hr 10 mins

Servings:

4

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.

Ingredients

2 medium sweet potatoes (1 pound total), peeled, halved, and cut into ½-inch pieces
4 medium carrots, cut into ½-inch pieces
2 medium parsnips, peeled and cut into ½-inch pieces
½ cup walnut halves
¼ cup honey
2 tablespoons extra-virgin olive oil
Coarse salt and ground pepper
3 to 5 sprigs thyme

Directions

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.

Originally appeared: Everyday Food, October 2010