Honey and Thyme Roasted Root Vegetables
Prep time: 
Cook time: 
Total time: 
  • 1 lb carrots, peeled and sliced ⅓" thick
  • 1 lb parsnips, peeled & sliced about ⅓ "thick
  • 1 lb golden beets (that was my only selection) peeled and sliced ⅓" thick
  • 4 fresh thyme springs
  • ¼ cup olive oil
  • ¼ cup honey
  • Kosher Salt & ground Pepper
  • 1 tsp balsamic vinegar
  1. Preheat your oven to 425.
  2. In a large bowl add all of your vegetables and fresh thyme. Add your olive oil and honey, toss until mixed.
  3. Add your vegetables to a rimmed baking sheet and sprinkle with salt and pepper. Cover with some foil (to prevent the vegetables turning into crisp veggie chips) and place in the oven for about 25-30 minutes. Or until softened.
  4. Remove the foil and let roast for about 10 more minutes to give it a nice glaze.
  5. Remove from oven and then pour vegetables back into the large bowl. Mix in your balsamic and season if necessary with more salt and pepper.
  6. Serve warm.
Recipe by My Lavender Blues at https://mylavenderblues.com/honey-and-thyme-roasted-root-vegetables/