Honey and Thyme-Glazed Roasted Root Vegetables

Name: Honey and Thyme-Glazed Roasted Root Vegetables
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 6 servings
Cuisine: American,Canadian
Ingredients: 1 small Sweet potato peeled, chopped; 2 medium Uncooked turnips peeled, chopped; 2 medium Uncooked parsnip peeled, chopped; 2 large Carrots peeled, chopped; 2 medium Shallots peeled, chopped; 1 tbsp(s) Olive oil extra virgin; 1.5 tsp(s) Kosher salt; 1 tbsp(s) Honey; 1 tbsp(s) Fresh thyme chopped

Points®

Durée totale

55 m

Temps de prép.

15 m

Temps de cuisson

40 m

Part(s)

Difficulté

Facile

This recipe uses a mix of root vegetables for great colour and flavour. It’s a wonderful side dish for roasted chicken and pork.

Ingrédients

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

Preheat oven to 425°F. Line two large baking sheets with parchment paper.
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.
Spoon vegetables into a serving bowl; toss with honey and thyme. Yields about 3/4 cup per serving.

Notes

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.

Honey and Thyme-Glazed Roasted Root Vegetables

Ingrédients

Instructions

Notes

Faites un changement sain aujourd’hui