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Honey-Roasted Root Vegetables – Sweet Potatoes, Carrots & Parsnips


Honey Roasted Root Vegetables recipe | TeenieCakes.com

Honey Roasted Root Vegetables

This is another ingenious way to get picky eaters to try something new, while sneaking some wholesome goodness in the meal. This side dish uses healthy ingredients – a combination of good-for-you vegetables like sweet potatoes, carrots and parsnips all in one dish. Add some walnuts and toss with the sweetness of honey, sprinkled with pepper and salt. Don’t forget the thyme which not only adds to the aesthetics, for those looking, but gives it a hint of flavorfulness.

What I liked about this dish was the use of sweetness with the root vegetables and addition of walnuts. I was rather proud to serve it to a picky eater without having to disguise it with cheese, like in a gratin. I adore cheese and it’s another good way to introduce finicky palates to something they might otherwise be averse to, but it might not always be the healthier alternative.

It’s a sweet side and one that’s perfect for the Fall and Winter holiday tables. Serve it throughout the year with a homemade roast or succulent roasted chicken.

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Honey-Roasted Root Vegetables
source modified from Everyday Food, Issue 76

Serves 4-5

Ingredients

1 pound sweet potatoes (about 1 large OR 2 medium-sized sweet potatoes)
4 medium carrots, peeled and cut into 1/2-inch slices
2 medium parsnips, peeled and cut into 1/2-inch slices
1/2 cup walnut halves
1/4 cup honey
2 tablespoons extra-virgin olive oil
Coarse salt and ground pepper
3-6 sprigs fresh thyme

Directions

Preheat oven to 375 degrees. In a 3-quart baking dish or Dutch oven, toss together sweet potatoes, carrots, parsnips, walnuts, honey and oil. Season to taste with salt and freshly ground pepper.

Top the mixture with thyme sprigs. Roast for about 1 hour OR until the vegetables are tender and browned around the edges.

Reader Interactions

Comments

  1. Gourmantine says

    This is a very nice side dish! I usually make honey glazed carrots and love the idea of roasting with walnuts and other root veggies. Thanks for sharing 🙂

  7. Karen says

    Looks wonderful and very comforting! I love the walnuts, what a nice contrast with the sweet, soft veggies. Delicious. 🙂

  8. Alli says

    Yum! I love roasted veggies, and I bet that these are delicious with honey! I’m a little embarassed to admit that I’ve never had parsnips before – do they taste like carrots?

  9. Monet says

    Honey…walnuts…roasted vegetables. I want a dish of this right now. Thank you for sharing such a delicious way to get in our veggies. Too good!

  11. Kita says

    Look how beautiful those root veggies are. I really need to work at getting more vegetables into our diet. BF gives me the stink eye when I serve them, but I love them.

  12. Sortachef says

    Mmm, we do love our root veggies around here, and roasting in honey makes them all the more sweet. Great flavor combo and photos, Cristina… Thanks!

  14. Jim says

    I made almost the same recipe a few months ago; you added honey and walnuts, which soundds interesting. I recommendi the addition of 1 or 2 swedes.

    Jim

  16. Georgia @ The Comfort of Cooking says

    What a lovely dish, Cristina! I love the flavor of carrots and honey together, and I know I would love it combined with other root vegetables and walnuts even more! Your photography is just lovely. Thanks for sharing your talents, and this recipe. This is a must-try for dinner sometime this week!

  20. Joy says

    This looks great. I normally just do a honey glaze for my carrots. I love the add of the other veggies.

  23. Chef Dennis says

    hi Cristina

    now thats a vegetable for all seasons not just fall or winter….we just don’t use root veggies enough, and honey roasting them is such a great idea! I love roasted vegetables, and the walnuts are nice touch, adding texture and flavor.

  27. Ang says

    Okay this looks amazing! So gorgeous in color and I bet my 5 year old daughter would totally dig this.

    Have a great weekend!

  32. Sylvie @ Gourmande in the Kitchen says

    I like the addition of the walnuts to the roasted vegetables, it adds a little extra crunch to the dish. I might also add some crumbled goat cheese to it and call it a meal. I know that sort of defeats your attempt at not smothering veggies in cheese, but I can’t help myself, I put crumbled goat cheese or feta on practically everything!

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