This recipe transforms simple root vegetables into a savory-sweet, aromatic side dish that pairs beautifully with meats, poultry, or as a vegetarian main. The honey adds a natural caramelization while thyme infuses a fresh, herbal note, making these vegetables irresistible at any meal.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Carrots Parsnips Sweet potatoes Turnips or rutabaga Olive oil Honey Fresh thyme leaves Salt Black pepper
Directions
Preheat the oven to 400°F (200°C).
Peel and chop all root vegetables into uniform bite-sized pieces.
In a large bowl, toss the vegetables with olive oil, honey, thyme leaves, salt, and pepper until evenly coated.
Spread the vegetables in a single layer on a baking sheet.
Roast in the preheated oven for 35–45 minutes, stirring halfway through, until vegetables are tender and caramelized.
Remove from the oven and transfer to a serving dish.
Garnish with additional fresh thyme if desired and serve warm.
Servings and timing
This recipe serves 4–6 people. Preparation time: approximately 15 minutes Baking time: 35–45 minutes Total time: about 1 hour
Variations
Add a sprinkle of cinnamon or nutmeg for a warm, spiced flavor. Drizzle with balsamic glaze for a tangy-sweet twist. You can also include other root vegetables such as beets, rutabaga, or parsnips for variety.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the oven at 350°F (175°C) until warmed through to maintain caramelized edges, or gently reheat in the microwave.
FAQs
Can I use frozen vegetables?
Fresh vegetables are best for roasting. Frozen vegetables may release water and become mushy.
How do I prevent vegetables from sticking?
Toss them in enough olive oil and use a parchment-lined or lightly greased baking sheet.
Can I use dried thyme instead of fresh?
Yes, but reduce the amount slightly as dried herbs are more concentrated.
Should I cover the vegetables while roasting?
No, roasting uncovered helps them caramelize and develop flavor.
Can I make this recipe ahead of time?
Yes, you can prep the vegetables in advance and toss them with oil and seasonings before roasting.
Can I use maple syrup instead of honey?
Yes, maple syrup provides a similar sweetness and slight caramel flavor.
How do I make the vegetables crispier?
Cut vegetables into smaller, uniform pieces and roast at a high temperature without overcrowding.
Can I add garlic?
Yes, roasted garlic cloves complement the honey and thyme flavor beautifully.
How do I keep the color vibrant?
Avoid overcooking and stir halfway through roasting to ensure even caramelization.
Can this be made vegan?
Yes, the recipe is naturally vegan using plant-based ingredients.
Conclusion
Honey Thyme Roasted Root Vegetables are a simple, flavorful way to elevate everyday sides. With minimal prep and a perfect balance of sweetness and herbaceous notes, they are a crowd-pleasing dish for dinners, holidays, or any cozy meal.
Honey Thyme Roasted Root Vegetables are a colorful, caramelized side dish with a hint of honey and fragrant thyme, featuring a mix of carrots, parsnips, sweet potatoes, and turnips.
Author:Catherine
Prep Time:15 minutes
Cook Time:45 minutes
Total Time:1 hour
Yield:4–6 servings
Category:Side Dish
Method:Roasting
Cuisine:American
Diet:Vegan
Ingredients
3 carrots, peeled and chopped
2 parsnips, peeled and chopped
2 sweet potatoes, peeled and chopped
1 turnip or rutabaga, peeled and chopped
2 tablespoons olive oil
2 tablespoons honey
1 tablespoon fresh thyme leaves
1/2 teaspoon salt
1/4 teaspoon black pepper
Instructions
Preheat the oven to 400°F (200°C).
Peel and chop all root vegetables into uniform bite-sized pieces.
In a large bowl, toss the vegetables with olive oil, honey, thyme leaves, salt, and pepper until evenly coated.
Spread the vegetables in a single layer on a baking sheet.
Roast for 35–45 minutes, stirring halfway through, until vegetables are tender and caramelized.
Remove from the oven and transfer to a serving dish.
Garnish with additional fresh thyme if desired and serve warm.
Notes
Add a sprinkle of cinnamon or nutmeg for a warm, spiced flavor.Drizzle with balsamic glaze for a tangy-sweet twist.Include other root vegetables like beets or additional parsnips for variety.Cut vegetables into uniform pieces and avoid overcrowding for even roasting.Store leftovers in an airtight container in the refrigerator for up to 4 days and reheat in the oven to maintain caramelization.
