Enjoy the flavors of fall with this sweet and savory roasted root vegetable dish. Made with a medley of colorful root vegetables, honey, and herbs, this recipe is perfect as a side dish or a vegetarian main course. The caramelization of the vegetables brings out their natural sweetness, while the herbs add a beautiful aroma and earthy taste. Easy to prepare and bursting with autumn flavors, this dish is a must-try for the season.
Ingredients
- 2 medium sweet potatoes
- 2 medium carrots
- 2 parsnips
- 1 large beet
- 1 red onion
- 3 tablespoons olive oil
- 2 tablespoons honey
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
Directions
- Preheat your oven to 425°F (220°C).
- Peel and cut the sweet potatoes, carrots, parsnips, beet, and red onion into equally-sized chunks.
- In a large bowl, combine the olive oil, honey, dried thyme, dried rosemary, salt, and pepper. Whisk until well combined.
- Add the chopped vegetables to the bowl and toss them with the oil and honey mixture until evenly coated.
- Transfer the vegetables to a baking sheet and arrange them in a single layer.
- Roast the vegetables in the preheated oven for about 30-35 minutes, or until they are caramelized and tender. Flip them halfway through baking to ensure even cooking.
- Remove from the oven and let the vegetables cool for a few minutes before serving.
- Serve the sweet roasted autumn root vegetables as a side dish or as a main course for a vegetarian meal. Enjoy!
