Roasted root vegetables are a comforting and easy side dish, ideal for chilly winter evenings. The combination of sweet honey, fresh thyme, and roasted vegetables enhances their natural flavors. This dish is a healthy and flavorful option to serve alongside meats, grains, or even as a main vegetarian meal.
Recipe: Roasted Root Vegetables with Thyme and Honey
Ingredients:
- 2 medium carrots, peeled and cut into 1-inch pieces
- 2 medium parsnips, peeled and cut into 1-inch pieces
- 1 large sweet potato, peeled and cut into 1-inch pieces
- 1 tablespoon olive oil
- 1 tablespoon honey
- 1 teaspoon fresh thyme (or 1/2 teaspoon dried thyme)
- Salt and pepper, to taste
Instructions:
- Preheat your oven to 400°F (200°C).
- Prepare the vegetables: Peel and cut the root vegetables into 1-inch chunks. Place them in a large bowl.
- Toss with olive oil and seasoning: Drizzle olive oil, honey, thyme, salt, and pepper over the vegetables. Toss well to coat.
- Roast: Spread the vegetables in a single layer on a baking sheet lined with parchment paper. Roast for about 25-30 minutes or until the vegetables are tender and caramelized, tossing halfway through for even cooking.
- Serve: Once the vegetables are golden and crisp around the edges, remove from the oven and serve hot!
Tips:
- Variety: Feel free to swap in other seasonal vegetables like beets or turnips, depending on what’s available.
- Add nuts: For added texture, sprinkle some toasted walnuts or pecans on top before serving.
- Herb variations: You can also experiment with rosemary, sage, or garlic for additional flavor.
This dish is simple, nutritious, and perfect for a seasonal meal. It works great as a side for roasted meats, as a topping for a salad, or even as a standalone dish!