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
HONEY-ROASTED ROOT VEGGIES by NancyC, adapted from MyRecipes
Makes 6-8 servings
- 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?
Sharing at Happiness is Homemade, Thursday Favorite Things, Wonderful Wednesday, Inspire Me Monday, Meal Plan Monday, Fiesta Friday, Full Plate Thursday, Hearth and Soul.
NancyC 
yum!
LikeLike
mmm. . . this recipe sound yummy. It reminds me a little of a recipe that I sometimes make which calls for maple syrup instead of honey.
LikeLike
I bet using maple syrup for roasting veggies tastes great! That would be a good substitute for the honey in this recipe!
LikeLike
I love the look and sound of this dish – sounds so flavourful and hearty! 🙂
I’m definitely going to try this out some time soon.
LikeLike
Great! Hope you like these veggies! 🙂
LikeLike
There is no better way to cook veggies! Adding the honey just puts this over the top! Thank-you for bringing this dish to Fiesta Friday this week!
LikeLike
Thanks Julianna-yes, I do like the honey in this! 🙂
LikeLike
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!
LikeLike
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!
LikeLike
I haven’t tried adding honey to roasted veggies, but I am sure this dish tastes so good! Thanks for sharing, Nancy. Happy FF!
LikeLike