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Recipes
Honey-roasted root vegetables

Honey-roasted root vegetables

Honey-roasted root vegetables

Vegetables and salads | Easy | 1 hour

Preparation time

15 minutes

Cooking Time

45 minutes

Vegetables and salads

Easy

Total time: 1 hour

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Recipe details

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Ingredients

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60 mL (1/4 cup) olive oil
30 mL (2 tbsp.) chopped fresh thyme
15 mL (1 tbsp.) apple cider vinegar
15 mL (1 tbsp.) honey
2 mL (1/2 tsp.) salt
1 mL (1/4 tsp.) freshly ground pepper
3 carrots, peeled and cut in 2.5-cm (1-in.) chunks
2 medium sweet potatoes, peeled and cut in 2.5-cm (1-in.) chunks
1 small butternut squash, peeled, seeded, and cut in 2.5-cm (1-in.) chunks
3 beets, peeled and cut in 2.5-cm (1-in.) chunks
6 cloves garlic, peeled

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Directions

Preheat oven to 220°C (425°F).
Cover one or several baking sheets with parchment paper.
In a large bowl, whisk together oil, thyme, vinegar, honey, salt, and pepper.
Add carrots, sweet potatoes, squash, beets, and garlic. Turn to coat with honey mixture. Spread vegetables in a single layer on baking sheet(s).
Bake for 45 to 50 minutes until tender and lightly caramelized. Serve warm or at room temperature.

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