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

Honey and Thyme-Glazed Roasted Root Vegetables

3
Points® value
Total Time
55 min
Prep
15 min
Cook
40 min
Serves
6
Difficulty
Easy
This recipe uses a mix of root vegetables for great colour and flavour. It’s a wonderful side dish for roasted chicken and pork.

Ingredients

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

  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.

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.

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