Honey Roasted Vegetables

This simple side dish of honey roasted vegetables comes together easily for any meal.

Course Side Dish

Cuisine American

Prep Time 15

Cook Time 30

Total Time 45

Servings

Calories 272kcal

Author Katie G.

Ingredients

1 pound beets peeled and cut into 1/2-inch chunks
1 pound Brussels sprouts trimmed and halved
3 medium carrots cut into 1/2-inch chunks
2 medium parsnips peeled and cut into 1/2-inch chunks
1 large red onion peeled and cut into chunks
1/2 cup honey warmed
3 tablespoons extra virgin olive oil
1 1/2 teaspoons dried thyme
Kosher salt
Ground black pepper to taste
Fresh parsley for 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.

Scaling Notes: 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. If doubling the recipe, use two sheet pans to ensure the vegetables roast evenly instead of steaming.

Storage: Store leftover roasted vegetables in an airtight container in the refrigerator for up to 3 days.

Nutrition