Honey-Roasted Root Veggies

Roasting veggies is great in the cold weather months because not only do they taste really good, your kitchen also gets nice and warm and cozy as the veggies are roasting! These Honey-Roasted Root Veggies have a slightly sweet taste from the honey and they roast up nice and tender. I based this on a recipe I found at MyRecipes, changing the amounts of some of the ingredients.

This recipe is kind of a first for me because I have never roasted turnips or parsnips before, so I wasn’t quite sure what to expect—but these veggies are really good when they’re roasted! The recipe also includes sweet potato, carrots, and shallots or onion, so there’s a nice variety of veggies in this. It’s a great side dish on a chilly day and a yummy way to prepare some healthy veggies!

Honey-Roasted Root Veggies

  • Servings: 6-8
  • Difficulty: easy
  • Print

HONEY-ROASTED ROOT VEGGIES by NancyC, adapted from MyRecipes

Makes 6-8 servings                                                       honey roasted root veggies @ nancyc

  • 2 1/2 cups peeled and coarsely chopped sweet potato (about 1 large or 2 small)
  • 2 cups coarsely chopped turnips (about 2 medium), peeled or unpeeled
  • 1 1/2 cups  coarsely chopped parsnips (about 2 medium), peeled or unpeeled
  • 1 1/2 cups coarsely chopped carrots (about 2 medium), peeled or unpeeled
  • 3 shallots, halved, or 1 medium size red or yellow onion, cut in half and then in fourths
  • 1/3 cup honey
  • 3 Tablespoons olive oil
  • 1/2 teaspoon salt

Preheat oven to 350˚F. Line a large 13×18″ rimmed baking sheet with parchment paper; set aside (if you don’t have a 13×18″ baking sheet, you can use two 10×15″ baking sheets).

Combine all the chopped veggies in a large bowl. In a small bowl, mix the honey. olive oil, and salt, then pour over the chopped veggies and toss to coat them evenly.

Place veggie mixture on lined baking sheet and bake at 350˚F for 60 to 65 minutes, stirring every 15 minutes, until veggies are tender and just starting to brown. Let cool for a few minutes then put in a serving bowl; sprinkle lightly with an additional dash of salt if desired, and serve immediately.

NOTE: To roast veggies more quickly, try roasting at 400˚F for 45 to 50 minutes or 450˚F for 35 to 40 minutes.

Recipe from NancyC | nancy-c.com

It’s great when a side dish tastes good and is healthy too! Do you make roasted veggies often?

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10 thoughts on “Honey-Roasted Root Veggies

  1. chefjulianna

    Hey Nancy, I have been trying so hard to leave a comment about your delicious post, but I must have been doing something wrong because it kept disappearing. I hope this one goes through! Your veggies are going to be extra tasty because of the honey! Thanks so much for your contribution to FF this week! Have a wonderful weekend!


    1. nancyc Post author

      It’s just that the comment doesn’t come up as visible until after I approve it-I do this because of the spam comments that come through! Sorry for the confusion! 😦 There should be a message that says “your comment is awaiting moderation” but maybe that wasn’t showing up!



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