Photo of Honey and thyme-glazed roasted root vegetables by WW

Honey and thyme-glazed roasted root vegetables

Total Time
55 min
15 min
40 min
Using a mix of root vegetables gives this side dish delightful color and flavor. When roasting vegetables, there are some key things to remember to get the tastiest results. Cut them into evenly sized pieces and spread in a single layer on the baking sheet, leaving a little room around the vegetables so the heat can circulate and they cook evenly. Roast them at high heat for the exterior to crisp nicely and get a little bit of char on the edges while the interior becomes tender. Serve this side with pretty much any protein, such as roasted chicken, turkey, and pork.


Uncooked sweet potato(es)

1 large, 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 large, peeled, chopped

Olive oil

1 Tbsp, extra virgin

Kosher salt

1½ tsp


1 Tbsp

Fresh thyme

1 Tbsp, 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.