![Photo of Honey and thyme-glazed roasted root vegetables by WW](https://cmx.weightwatchers.com/assets-proxy/weight-watchers/image/upload/t_WINE_EXTRALARGE/zbkn6lggayag0kepjab0.jpg?auto=webp&optimize=medium)
Honey and thyme-glazed roasted root vegetables
3
Points®
Total Time
55 min
Prep
15 min
Cook
40 min
Serves
6
Difficulty
Easy
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.
Ingredients
Uncooked sweet potato
1 large, peeled, chopped
Uncooked turnip
2 medium, peeled, chopped
Uncooked parsnip
2 medium, peeled, chopped
Carrots
2 large, peeled, chopped
Shallot
2 large, peeled, chopped
Olive oil
1 Tbsp, extra virgin
Kosher salt
1½ tsp
Honey
1 Tbsp
Fresh thyme
1 Tbsp, chopped