Roasted Root Vegetables

RoastedEasyPrep 15 minCook 40 minServes 6

The side dish that goes with everything: carrots, parsnips and sweet potatoes caramelized at high heat with thyme and a touch of honey.

Ingredients

1 lb carrots, peeled and cut in chunks
1 lb parsnips, peeled and cut in chunks
1 lb sweet potatoes, peeled and cubed
1 red onion, cut in wedges
3 tbsp olive oil
1 tbsp honey
2 tsp fresh thyme leaves
1 tsp kosher salt
½ tsp black pepper

Steps

Heat the oven to 425°F. Toss all the vegetables with olive oil, honey, thyme, salt and pepper.
Spread in a single layer on a large sheet pan — crowding steams instead of roasting, so use two pans if needed.
Roast 35–40 minutes, turning once halfway, until tender inside and browned at the edges.
Taste and adjust the salt. Serve hot.

Serve with: any roast — prime rib, ham or goose — and a spoonful of horseradish cream.

Cut pieces roughly the same size so they finish together; thin parsnip ends cook faster and will burn while the sweet potatoes are still hard.

Find this recipe in the Holidays section on the RecipeDelish home page, where you can scale it, print a clean PDF, download the shopping list and use cook mode.

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