Honey-Roasted Root Vegetables for Fall

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When the evenings get cool, this is the side dish we make again and again. Roasting brings out the natural sweetness in root vegetables, and a light honey glaze helps the edges caramelize into something almost candy-like. It's simple and colorful.

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Ingredients (serves 4 as a side)

• 3 medium carrots, peeled
• 2 medium parsnips, peeled
• 1 large sweet potato, peeled or scrubbed
• 1 small red onion
• 3 tablespoons olive oil
• 2 tablespoons raw honey (we use our Beeholden Farms raw honey)
• 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)
• 3/4 teaspoon salt
• 1/4 teaspoon black pepper
• Optional: 1 teaspoon apple cider vinegar, a pinch of chili flakes, or a handful of chopped toasted pecans

Equipment: a large sheet pan, parchment paper, and a sharp chef's knife for cutting through dense roots.

Instructions

1. Heat the oven to 425°F and line a large sheet pan with parchment.
2. Cut the vegetables into pieces about 1 inch in size. Keep them similar so they cook evenly. Cut the onion into wedges.
3. Toss with oil and seasoning. In a large bowl, toss the vegetables with the olive oil, salt, and pepper.
4. Spread them out. Arrange in a single layer with space between pieces. Crowded vegetables steam instead of browning, so use two pans if needed.
5. Roast for 20 minutes.
6. Make the glaze. While they roast, stir the honey, thyme, and vinegar (if using) together. If your honey is crystallized, warm it gently first.
7. Glaze and finish. Drizzle the honey mixture over the vegetables, toss on the pan, and roast another 10 to 15 minutes, until tender and caramelized at the edges.
8. Serve warm, topped with pecans or a little extra thyme.

Why add the honey late?

Honey browns quickly. If you add it at the start, the sugars can burn before the vegetables are tender. Adding it for the last part of cooking gives you a glossy, caramelized finish without bitter, scorched spots.

Easy variations

• Spicy: Use chili-infused hot honey, or add a pinch of chili flakes to the glaze.
• Warm spice: Add 1/4 teaspoon cinnamon and a pinch of cumin.
• Mustard glaze: Stir a teaspoon of Dijon mustard into the honey.
• Swap the vegetables: Beets, butternut squash, turnips, and Brussels sprouts all work beautifully.
• Make it a meal: Toss with chickpeas for the final 15 minutes and serve over quinoa or farro.

Leftovers

Store leftovers in the fridge for up to four days. They're great reheated, tossed into a salad with greens and a little vinaigrette, or blended with broth into a quick soup.

Looking for more ways to cook with honey? Try our list of 10 Ways to Use Raw Honey Beyond Your Morning Tea.