Photo of Honey and Thyme-Glazed Roasted Root Vegetables by WW

Honey and Thyme-Glazed Roasted Root Vegetables

2 - 3
PersonalPoints™ per serving
Total Time
55 min
15 min
40 min
This recipe uses a mix of root vegetables for great colour and flavour. It’s a wonderful side dish for roasted chicken and pork.


Uncooked sweet potato(es)

1 small, peeled, chopped

Uncooked turnip(s)

2 medium, peeled, chopped

Uncooked parsnip(s)

2 medium, peeled, chopped

Uncooked carrot(s)

2 large, peeled, chopped

Uncooked shallot(s)

2 medium, peeled, chopped

Olive oil

1 tbsp(s), extra virgin

Kosher salt

1½ tsp(s)


1 tbsp(s)

Fresh thyme

1 tbsp(s), chopped


  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.


Feel free to mix in an equivalent amount of other root veggies to customize your recipe – just make sure it yields about 8 cups raw vegetables.