Honey-roasted root vegetables
Prep Time
Price Per Serving
Cooking Mode
60 mL (¼ cup) cup olive oil
30 mL (2 tbsp.) tbsp chopped fresh thyme
15 mL (1 tbsp.) tbsp apple cider vinegar
15 mL (1 tbsp.) tbsp honey
2 mL (½ tsp.) tsp salt
1 mL (¼ tsp.) tsp freshly ground pepper
3 carrots peeled and cut in 2.5-cm chunks
2 sweet potatoes peeled and cut in 2.5-cm chunks
1 butternut squash peeled seeded and cut in 2.5-cm chunks
3 beets peeled and cut in 2.5-cm chunks
6 cloves garlic peeled
60 mL (¼ cup) cup olive oil
30 mL (2 tbsp.) tbsp chopped fresh thyme
15 mL (1 tbsp.) tbsp apple cider vinegar
15 mL (1 tbsp.) tbsp honey
2 mL (½ tsp.) tsp salt
1 mL (¼ tsp.) tsp freshly ground pepper
3 carrots peeled and cut in 2.5-cm chunks
2 sweet potatoes peeled and cut in 2.5-cm chunks
1 butternut squash peeled seeded and cut in 2.5-cm chunks
3 beets peeled and cut in 2.5-cm chunks
6 cloves garlic peeled
Directions
1Preheat oven to 220°C (425°F).
2Cover one or several baking sheets with parchment paper.
3In a large bowl, whisk together oil, thyme, vinegar, honey, salt, and pepper.
4Add carrots, sweet potatoes, squash, beets, and garlic. Turn to coat with honey mixture. Spread vegetables in a single layer on baking sheet(s).
5Bake for 45 to 50 minutes until tender and lightly caramelized. Serve warm or at room temperature.
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Personal Note
Personal Note