Honey and Thyme-Glazed Roasted Root Vegetables
2
Points®
Total time: 55 min • Prep: 15 min • Cook: 40 min • Serves: 6 • Difficulty: Easy
This recipe uses a mix of root vegetables for great colour and flavour. It’s a wonderful side dish for roasted chicken and pork.
Ingredients
Sweet potato
1 small, peeled, chopped
Uncooked turnips
2 medium, peeled, chopped
Uncooked parsnip
2 medium, peeled, chopped
Carrots
2 large, peeled, chopped
Shallots
2 medium, peeled, chopped
Olive oil
1 tbsp(s), extra virgin
Kosher salt
1½ tsp(s)
Honey
1 tbsp(s)
Fresh thyme
1 tbsp(s), chopped
Instructions
1
Preheat oven to 425°F. Line two large baking sheets with parchment paper.
2
In a large bowl, combine vegetables with oil and salt; toss to coat and spread evenly across prepared pans. Roast until browned and crispy, stirring vegetables and rotating pans in oven halfway through cooking, about 40 minutes.
3
Spoon vegetables into a serving bowl; toss with honey and thyme. Yields about 3/4 cup per serving.
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