2mediumparsnipspeeled and cut into 1/2-inch chunks
1largered onionpeeled and cut into chunks
1/2cuphoneywarmed
3tablespoonsextra virgin olive oil
1 1/2teaspoonsdried thyme
Kosher salt
Ground black pepperto taste
Fresh parsleyfor garnish
Instructions
Preheat the oven to 425 degrees Fahrenheit. Line a baking sheet with parchment paper or aluminum foil; set aside.
Place the vegetables in a large bowl. Drizzle with honey, olive oil, thyme, salt and pepper, then toss to combine.
Scatter the vegetables evenly on the prepared baking sheet.
Roast for 30 to 40 minutes, flipping once or twice during the cooking time, until the vegetables are fork-tender and browned on the edges.
Garnish with fresh parsley before serving.
Notes
Nutritional information does not include the amount of salt used in this recipe. Storage: Store leftover roasted vegetables in an airtight container in the refrigerator for up to 3 days.This recipe serves 6 people for a side dish. If you are making the vegetables as a main dish, it would serve 4-5 people.