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Honey Roasted Root Vegetables

November 16, 2018 By msmart Leave a Comment

Honey roasted root vegetables
Print Recipe

Honey Roasted Root Vegetables

A super easy side dish that is perfect alongside a weeknight roast chicken or your Thanksgiving turkey. Add a couple peeled and chopped beets to the vegetable mixture if you’d like. Save leftovers to toss with salad greens for lunch the next day.
Prep Time15 mins
Cook Time35 mins
Total Time50 mins
Course: Side Dish
Cuisine: gluten-free, vegan, Vegetarian
Servings: 6 servings
Author: Marcia W. Smart

Ingredients

  • 2 cups peeled and coarsely chopped sweet potato about 1 large
  • 1 1/2 cups coarsely chopped parsnip about 2 medium
  • 1 1/2 cups coarsely chopped carrot about 2 medium
  • 1 ½ cups coarsely chopped turnip about 1 medium
  • 1/4 cup honey
  • 2 tablespoons extra virgin olive oil
  • 1 1/2 teaspoons kosher salt
  • 3 shallots peeled and quartered

Instructions

  • Preheat oven to 425°.
  • Combine all ingredients in a large bowl; toss to coat. Place vegetable mixture on a sheet pan covered with parchment paper. Bake for 35 minutes or until vegetables are tender and begin to brown, scraping the pan and stirring the vegetables after 20 minutes.

Filed Under: All Recipes, Dairy-Free, Fall, Gluten-free/Gluten-free adaptable, Grain-free, Holidays, Vegetable Side Dish, Winter Tagged With: carrots, parsnips, root vegetables, sweet potatoes, vegetables

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Marcia Smart
Marcia Smart is a cooking instructor, recipe developer and food writer who wants to help you make good, simple meals for your family and friends. She craves food that's seasonal and delicious and wants to share it with you. A California girl living in a Houston world with her husband and three children.

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