Reviews (1)        Add Rating & Review     160 Ratings   5 star values:        33    4 star values:        55    3 star values:        50    2 star values:        13    1 star values:        9                Martha Stewart Member     Rating: 5 stars       03/14/2019   I loved this...loved the sweet and savory sauce the honey and olive oil make, loved the crunch and counterpoint of the walnuts. a great way to clean out leftovers in the veggie bin. I served it with duck breast for a delicious late winter meal, and will definitely make again.     

Back to Honey-Roasted Vegetables All Reviews for Honey-Roasted Vegetables - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Gallery Honey-Roasted Vegetables Recipe Summary prep: 10 mins total: 1 hr 10 mins Servings: 4

Ingredients Ingredient Checklist 2 medium sweet potatoes (1 pound total), peeled, halved, and cut into 1/2-inch pieces 4 medium carrots, cut into 1/2-inch pieces 2 medium parsnips, peeled and cut into 1/2-inch pieces 1/2 cup walnut halves 1/4 cup honey 2 tablespoons extra-virgin olive oil Coarse salt and ground pepper 3 to 5 sprigs thyme

Cook’s Notes If your honey crystallizes (a natural occurrence), microwave it for 30 seconds to return it to a liquid state.

Gallery Honey-Roasted Vegetables

Recipe Summary prep: 10 mins total: 1 hr 10 mins Servings: 4

Honey-Roasted Vegetables     

Honey-Roasted Vegetables

Honey-Roasted Vegetables

Recipe Summary prep: 10 mins total: 1 hr 10 mins Servings: 4

Recipe Summary

prep: 10 mins total: 1 hr 10 mins

Servings: 4

prep: 10 mins

total: 1 hr 10 mins

prep:

10 mins

total:

1 hr 10 mins

Servings: 4

4

Ingredients

Ingredients

  • 2 medium sweet potatoes (1 pound total), peeled, halved, and cut into 1/2-inch pieces 4 medium carrots, cut into 1/2-inch pieces 2 medium parsnips, peeled and cut into 1/2-inch pieces 1/2 cup walnut halves 1/4 cup honey 2 tablespoons extra-virgin olive oil Coarse salt and ground pepper 3 to 5 sprigs thyme

Directions

Preheat oven to 375 degrees. In a 3-quart baking dish, toss together sweet potatoes, carrots, parsnips, walnuts, honey, and oil; season with salt and pepper. Top with thyme sprigs and roast until vegetables are browned at edges and tender when pierced with a knife, about 1 hour.

Cook’s Notes If your honey crystallizes (a natural occurrence), microwave it for 30 seconds to return it to a liquid state.

Cook’s Notes

If your honey crystallizes (a natural occurrence), microwave it for 30 seconds to return it to a liquid state.

Reviews (1)

 Add Rating & Review     160 Ratings   5 star values:        33    4 star values:        55    3 star values:        50    2 star values:        13    1 star values:        9        

   Martha Stewart Member     Rating: 5 stars       03/14/2019   I loved this...loved the sweet and savory sauce the honey and olive oil make, loved the crunch and counterpoint of the walnuts. a great way to clean out leftovers in the veggie bin. I served it with duck breast for a delicious late winter meal, and will definitely make again.   

Reviews (1)

Add Rating & Review     160 Ratings   5 star values:        33    4 star values:        55    3 star values:        50    2 star values:        13    1 star values:        9       

Add Rating & Review

160 Ratings 5 star values: 33 4 star values: 55 3 star values: 50 2 star values: 13 1 star values: 9

160 Ratings 5 star values: 33 4 star values: 55 3 star values: 50 2 star values: 13 1 star values: 9

160 Ratings 5 star values: 33 4 star values: 55 3 star values: 50 2 star values: 13 1 star values: 9

  • 5 star values: 33 4 star values: 55 3 star values: 50 2 star values: 13 1 star values: 9

    Martha Stewart Member     Rating: 5 stars       03/14/2019   I loved this...loved the sweet and savory sauce the honey and olive oil make, loved the crunch and counterpoint of the walnuts. a great way to clean out leftovers in the veggie bin. I served it with duck breast for a delicious late winter meal, and will definitely make again.  
    

    Martha Stewart Member

    Rating: 5 stars 03/14/2019

I loved this…loved the sweet and savory sauce the honey and olive oil make, loved the crunch and counterpoint of the walnuts. a great way to clean out leftovers in the veggie bin. I served it with duck breast for a delicious late winter meal, and will definitely make again.

Rating: 5 stars

All Reviews for Honey-Roasted Vegetables

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Honey-Roasted Vegetables

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest