Honey Roasted Root Vegetables

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Honey Roasted Root Vegetables

4 Carrots                                        IMG_2196   2 Sweet Potatoes
2 good sized Parsnips                            1 Butternut or acorn squash
1/3 cup honey                                       ½ cup walnut halves or pieces
2 Tbsp Extra Virgin Olive Oil    Sea Salt and Ground Pepper
4 Sprigs Fresh Thyme

Preheat oven to 375 degrees.

Peel carrots, sweet potatoes and parsnips (unless organic) and cut into ¾ inch pieces.  Peel and seed squash and cut in same size pieces as the other vegetables.  Place all ingredient except the Thyme in a baking / roasting pan.  Mix to coat well.  Then add the thyme on top.

Roast until the vegetables are tender and have crispy edges.  It should be about an hour.  Take out the thyme and serve.

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