Diary of a Foodie

Tuesday, December 2, 2014

Honey Thyme Roasted Root Vegetables

Here is yet another new side added to our family's traditions. It's easy and there were no leftovers, and with four boys that is saying something.

Honey Thyme Roasted Root Vegetables

5 whole carrots, peeled and cut into wedges
3 whole parsnips, peeled and cut into wedges
1/4 c olive oil
2 tsp Kosher salt
1 tsp ground black pepper
1/4 c honey
2 TBSP fresh thyme

Preheat oven to 450 degrees F. Peel and prepare root vegetables and place them on a sheet pan. Coat with olive oil, salt and pepper. Roast at 450 degrees F for 25-35 minutes, stirring them every 7 minutes. After 25 minutes, remove the pan from the oven and pour on the honey and stir the vegetables until coated. Sprinkle with fresh thyme and cook for the last 7-10 minutes. Taste vegetables to check for seasoning, adding salt or pepper as needed. Serve warm or at room temp.

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