Honey Roasted Vegetables
User Reviews
5
Honey Roasted Vegetables
Description
Honey Roasted Vegetables combine peeled and chopped beets, carrots, parsnips, halved Brussels sprouts, and red onion, all tossed with a dressing of warmed honey, extra virgin olive oil, dried thyme, kosher salt, and ground black pepper. Spreading them evenly on a baking sheet and roasting at 425°F for 30 to 40 minutes develops a well-browned, tender texture with caramelized edges.
The result is vegetables that are tender and flavorful, with a subtle sweetness from honey that enhances the natural earthiness of the root vegetables and slight bitterness of Brussels sprouts. The dried thyme adds aromatic notes, while the finishing garnish of fresh parsley provides a bright contrast.
This dish serves well as a side for meals and can accommodate multiple servings depending on portion size. It’s suitable for making ahead and reheating. Leftovers keep well in an airtight container in the refrigerator for up to three days.
If doubling the recipe, use two baking sheets to maintain even roasting and avoid steaming. Flipping the vegetables once or twice during roasting improves browning consistency.
Ingredients
- 1 pound beet peeled and cut into 1/2-inch chunks
- 1 pound Brussels sprouts trimmed and halved
- 3 medium carrot cut into 1/2-inch chunks
- 2 medium parsnip 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 thyme dried
- kosher salt
- black pepper to taste, ground
- parsley for garnish, fresh
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
- This recipe serves 6 as a side dish and 4-5 as a main; adjust quantities accordingly.
- When doubling, use two sheet pans to ensure even roasting instead of steaming the vegetables.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 272 kcal
% Daily Value*
| Calories | 272kcal | 14% |
| Carbohydrates | 51g | 17% |
| Protein | 5g | 10% |
| Fat | 8g | 12% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Sodium | 106mg | 4% |
| Potassium | 875mg | 19% |
| Fiber | 9g | 36% |
| Sugar | 35g | 70% |
| Vitamin A | 5700IU | 114% |
| Vitamin C | 80mg | 89% |
| Calcium | 83mg | 8% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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