Roasted Root Vegetables with Honey and Thyme
There’s nothing quite as satisfying as a tray of beautifully roasted root vegetables. They’re sweet, savory, and caramelized to perfection, making them the ultimate side dish for any meal.
This Roasted Root Vegetables with Honey and Thyme recipe has become a go-to in my kitchen, especially during cooler months when we’re craving something hearty yet healthy. The honey adds a touch of natural sweetness, while the thyme gives it an earthy, aromatic flavor that pairs perfectly with any protein—or stands alone as a vegetarian favorite.
I love how versatile this dish is! Whether you’re serving it at a holiday gathering or alongside weeknight dinners, these roasted veggies are sure to impress.
Questions I Often Get Asked About This Recipe
Q: What vegetables work best for this recipe?
A: Root vegetables like carrots, parsnips, sweet potatoes, beets, and turnips are perfect. You can mix and match based on what you have available.
Q: Can I prepare these vegetables ahead of time?
A: Yes! You can chop the vegetables and store them in an airtight container in the fridge up to 24 hours in advance. Just toss them with the honey and thyme before roasting.
Q: What’s the best way to get crispy edges?
A: Make sure your vegetables are spread out in a single layer on the baking sheet. Overcrowding can cause them to steam instead of roast.
Q: Can I make this recipe vegan?
A: Definitely! Simply swap out the honey for maple syrup or agave nectar to make it vegan-friendly.
Q: How do I store and reheat leftovers?
A: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F until warmed through to maintain their crisp texture.
What You Need to Make Roasted Root Vegetables with Honey and Thyme
Ingredients:
- 3 large carrots, peeled and chopped
- 2 parsnips, peeled and chopped
- 1 sweet potato, peeled and diced
- 1 beet, peeled and diced
- 2 tablespoons olive oil
- 2 tablespoons honey (or maple syrup for a vegan option)
- 1 teaspoon fresh thyme leaves (plus more for garnish)
- 1/2 teaspoon garlic powder
- Salt and black pepper, to taste
- Optional: 1 tablespoon balsamic vinegar for added flavor
How to Make Roasted Root Vegetables with Honey and Thyme
- Preheat Oven:
Set your oven to 425°F (220°C) and line a large baking sheet with parchment paper. - Prepare the Vegetables:
Peel and chop all the vegetables into even-sized pieces to ensure even cooking. - Season the Vegetables:
In a large mixing bowl, toss the vegetables with olive oil, honey, thyme, garlic powder, salt, and pepper until evenly coated. - Roast to Perfection:
Spread the vegetables in a single layer on the baking sheet. Roast for 25–30 minutes, flipping halfway through, until the vegetables are tender and caramelized. - Finish and Serve:
Garnish with extra thyme and a drizzle of balsamic vinegar if desired. Serve warm and enjoy!
Tips for Perfect Roasted Root Vegetables
- Cut Evenly: Make sure all your vegetables are cut to a similar size to promote even roasting.
- Don’t Skimp on Oil: A light coating of oil helps the vegetables caramelize and prevents them from drying out.
- Roast at High Heat: A hot oven is key to getting that crispy exterior while keeping the inside tender.
- Add Nuts for Crunch: Toss in toasted pecans or walnuts before serving for added texture and flavor.
- Play with Herbs: Swap thyme for rosemary or sage for a different twist.
Reader Reviews
⭐️⭐️⭐️⭐️⭐️ “Absolutely delicious! The honey and thyme added the perfect balance of flavors. My family asked for seconds!” – Emily
⭐️⭐️⭐️⭐️⭐️ “This recipe was so easy to make, and it looked beautiful on the table. Perfect for holiday dinners!” – Sarah
⭐️⭐️⭐️⭐️ “I made this with maple syrup instead of honey to keep it vegan, and it turned out amazing. Will definitely make it again!” – Josh
⭐️⭐️⭐️⭐️⭐️ “The roasted edges were crispy, and the flavor was spot on. Even my picky kids loved it!” – Laura
⭐️⭐️⭐️⭐️⭐️ “I added balsamic vinegar as suggested, and it took the flavor to the next level. Perfect side dish!” – Rachel
Printable Recipe
Roasted Root Vegetables with Honey and Thyme
This Roasted Root Vegetables with Honey and Thyme recipe features caramelized edges, sweet honey glaze, and earthy thyme flavors. Perfect for holiday dinners or weeknight meals.
Ingredients
- 3 large carrots, peeled and chopped
- 2 parsnips, peeled and chopped
- 1 sweet potato, peeled and diced
- 1 beet, peeled and diced
- 2 tablespoons olive oil
- 2 tablespoons honey (or maple syrup for a vegan option)
- 1 teaspoon fresh thyme leaves (plus more for garnish)
- 1/2 teaspoon garlic powder
- Salt and black pepper, to taste
- Optional: 1 tablespoon balsamic vinegar for added flavor
Instructions
Preheat Oven:
- Set your oven to 425°F (220°C) and line a large baking sheet with parchment paper.
Prepare the Vegetables:
- Peel and chop all the vegetables into even-sized pieces to ensure even cooking.
Season the Vegetables:
- In a large mixing bowl, toss the vegetables with olive oil, honey, thyme, garlic powder, salt, and pepper until evenly coated.
Roast to Perfection:
- Spread the vegetables in a single layer on the baking sheet. Roast for 25–30 minutes, flipping halfway through, until the vegetables are tender and caramelized.
Finish and Serve:
- Garnish with extra thyme and a drizzle of balsamic vinegar if desired. Serve warm and enjoy!
Check Out Some Of Our Other Recipes / Crafts
Blissful Blueberry Shortcake Cake
Make Delicious Ice Cream in a Bag in Just 15 Minutes
If You Enjoyed This Recipe, Please Share!
If this Roasted Root Vegetables with Honey and Thyme recipe has earned a spot at your dinner table, I’d love to hear about it! Share it with your friends and family, and don’t forget to tag me on social media if you post your version of this dish.
Cooking is all about bringing people together, and this recipe is perfect for gatherings, holidays, or simply elevating your weeknight meals. Let’s keep the inspiration going—spread the love by sharing this recipe!
