Honey Roasted Vegetables
This simple side dish of honey roasted vegetables comes together easily for any meal.
Servings: 6
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
Calories: 272kcal | Carbohydrates: 51g | Protein: 5g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 106mg | Potassium: 875mg | Fiber: 9g | Sugar: 35g | Vitamin A: 5700IU | Vitamin C: 80mg | Calcium: 83mg | Iron: 3mg