Roasted Root Vegetables Honey (Printable)
Caramelized seasonal root vegetables glazed with honey create a sweet and savory side dish.
# What You'll Need:
→ Root Vegetables
01 - 2 large carrots, peeled and cut into 1-inch pieces
02 - 2 parsnips, peeled and cut into 1-inch pieces
03 - 1 large sweet potato, peeled and cubed
04 - 1 small rutabaga or turnip, peeled and cubed
05 - 1 red onion, cut into wedges
→ Seasoning & Glaze
06 - 3 tablespoons olive oil
07 - 2 tablespoons honey
08 - 1 teaspoon fresh thyme leaves or ½ teaspoon dried thyme
09 - 1 teaspoon sea salt
10 - ½ teaspoon black pepper
→ Garnish
11 - 2 tablespoons chopped fresh parsley (optional)
# Directions:
01 - Preheat the oven to 425°F. Line a large baking sheet with parchment paper.
02 - In a large mixing bowl, combine carrots, parsnips, sweet potato, rutabaga, and red onion. Drizzle with olive oil, honey, thyme, salt, and pepper. Toss thoroughly to coat evenly.
03 - Spread the vegetables evenly in a single layer on the prepared baking sheet.
04 - Roast for 35 to 40 minutes, stirring once halfway through, until vegetables are tender and edges are golden brown.
05 - Transfer the roasted vegetables to a serving platter. Sprinkle with chopped parsley if desired. Serve warm.
# Expert Advice:
01 -
- You get that restaurant-quality caramelization at home, where the vegetables become naturally sweet and the edges turn crispy and golden—it's the kind of side dish that steals the spotlight from the main course.
- It's genuinely simple enough for a weeknight dinner but elegant enough to serve at a dinner party, and everyone always asks for the recipe because they can't quite believe how good plain vegetables can taste.
- The whole thing comes together in under an hour from start to finish, and most of that time the oven is doing the work while you relax.
02 -
- Temperature matters more than time. A 425°F oven gives you that caramelized exterior while keeping the inside tender. Too low and you get soft but pale vegetables; too high and they burn before they're cooked through. That 425°F sweet spot is non-negotiable.
- Cutting your vegetables to roughly the same size changes everything. I learned this the hard way when I had some tiny pieces that turned to charcoal while waiting for larger chunks to cook. Consistency in sizing is the invisible hand that makes this recipe work.
- Olive oil needs space to do its job. Crowded vegetables trap steam and won't brown properly. It's tempting to pile everything on one sheet, but spreading them out in a single layer is what creates those crispy, golden edges.
03 -
- Pat your cut vegetables very lightly dry with a clean kitchen towel before tossing with oil. Any excess moisture prevents proper browning and creates steam instead of that beautiful caramelization.
- Use a heavier baking sheet rather than a thin one. Thinner sheets can have hot spots that burn vegetables unevenly, while a quality, heavier sheet distributes heat evenly and creates consistent browning across all your pieces.