Loading recipe...
Roasted Root Vegetables with Honey and Thyme
A simple and flavorful side dish featuring roasted carrots, parsnips, and sweet potatoes, enhanced with the sweetness of honey and the aromatic touch of fresh thyme.
Prep Time
15 minutes
Total Time
45 minutes
Calories
365
Level
Easy
Yields
4 servings
Cost
£0.83
Cuisine:
Cooking Style:
Dietary:
Mood:
Ingredients
Servings
4
1lbCarrots(Peeled and chopped into 1-inch pieces)
£0.50
1lbParsnips(Peeled and chopped into 1-inch pieces)
£0.80
1lbSweet Potatoes(Peeled and chopped into 1-inch pieces)
£1.20
2tablespoonsOlive Oil
£0.25
1tablespoonHoney
£0.15
2tablespoonsFresh Thyme(Chopped)
£0.40
0.5teaspoonSalt(Or to taste)
£0.01
0.3teaspoonBlack Pepper(Or to taste)
£0.02
Total Cost
£3.33
£0.83 per serving
The Method
- 1
Preheat oven to 400°F (200°C).
- 2
In a large bowl, toss the carrots, parsnips, and sweet potatoes with olive oil, honey, thyme, salt, and pepper until evenly coated.
- 3
Spread the vegetables in a single layer on a baking sheet.
- 4
Roast for 25-30 minutes, or until the vegetables are tender and slightly caramelized, flipping halfway through.
- 5
Remove from oven and serve immediately.
Buy ingredients on Loop
My Notes
Loading...
Nutrition Information
Nutrition per serving (340g)
365 kcal / 1527 kJ
Carbs
62.5g
24% of RDA
Fat
12.5g
18% of RDA
Protein
4.7g
9% of RDA
Detailed Breakdown
Fibre
13.5 g
45% of RDA
Sugar
25 g
28% of RDA
Sodium
300 mg
13% of RDA
Saturated Fat
1.8 g
9% of RDA
Chef's Tips
For extra flavor, add a pinch of red pepper flakes to the vegetables before roasting.
You can substitute maple syrup for honey if preferred.
Ensure the vegetables are cut into uniform sizes for even cooking.
Cooking Equipment
Oven
Baking sheet
Wine Pairings
No wine pairing suggestions available for this recipe.
You might also like...
Roasted Parsnip and Beetroot with Balsamic Glaze
55 minutes
Roasted Brussels Sprouts and Leeks with Balsamic Glaze
45 minutes
Lemon Herb Roasted Chicken and Vegetables (Gluten-Free)
60 minutes
Roasted Spinach Breakfast Bowl with Fried Egg
30 minutes
Roasted Cauliflower and Cherry Tomato Medley with Balsamic Glaze
45 minutes
Roasted Purple Sprouting Broccoli and Onions with Balsamic Glaze
35 minutes
One-Pan Roasted Vegetable and Chickpea Bowl with Tahini Dressing
45 minutes
Lemon Herb Baked Salmon with Roasted Asparagus and Quinoa
40 minutes
Roasted Purple Sprouting Broccoli and Onion with Balsamic Glaze
35 minutes
Roasted Purple Sprouting Broccoli and Kale with Lemon-Garlic Dressing
30 minutes
Roasted Butternut Squash and Cauliflower with Maple-Mustard Glaze
50 minutes
Honey-Glazed Roasted Carrots and Parsnips with Rosemary
40 minutes