Roasted perfection starts here! Beets, carrots, and parsnips bring their natural sweetness to the table, enhanced by a drizzle of honey and the earthy goodness of garlic and thyme. Finish with a splash of fresh lemon juice for a bright, flavorful twist. Perfect as a side dish or a cozy main!
Honey Roasted Beets, Carrots, and Parsnips
Roasted perfection starts here! Beets, carrots, and parsnips bring their natural sweetness to the table, enhanced by a drizzle of honey and the earthy goodness of garlic and thyme. Finish with a splash of fresh lemon juice for a bright, flavorful twist. Perfect as a side dish or a cozy main!
Ingredients
- 5 Gwillimdale Beets Chopped into chunks
- 5 Gwillimdale Carrots Chopped into chunks
- 5 Gwillimdale Parsnips Chopped into chunks
- 1/4 cup Olive Oil
- 1/4 cup Honey
- 1 tbsp Fresh Thyme
- 1 tbsp Fresh Rosemary
- 1 tbsp Apple Cider Vinegar
Instructions
- Preheat the oven to 425°F.
- Add honey, olive oil, salt, and pepper to a container with a tight-fitting lid and shake until combined.
- Place the vegetables on a large baking sheet lined with parchment paper. Drizzle the vegetables with the honey glaze and toss until evenly coated. Then spread the vegetables out evenly on the baking sheet and top with fresh thyme and rosemary.
- Cover the vegetables with foil and place in the oven to roast for 40 minutes. Remove the foil during the last 10 minutes to allow the vegetables to caramelize a bit.
- Drizzle the roasted vegetables with apple cider vinegar, give them another toss to combine, and serve!