Honey-Roasted Root Vegetables - Sweet Potatoes, Carrots & Parsnips Recipe
Honey-Roasted Root Vegetables – Sweet Potatoes, Carrots & Parsnips
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.
Honey-Roasted Root Vegetables
source modified from Everyday Food, Issue 76
- 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
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.
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