Honey Roasted Root Vegetables

12
Easy
Side Dishes

Characteristics

Vegetarian Without gluten Without nuts

Nutritional Facts Per Serving

110
Calories
1 g
Protein
14 g
Carbs
2 g
fiber
Show all nutrition facts

Nutritional Facts

1 12
  • Amount For Serving % Daily Value
  • Calories 110
  • Lipides 6 g
    • Saturated fat  0.4 g
  • Cholesterol 0 mg
  • Sodium  160 mg
  • Carbs 14 g
    • fiber  2 g
    • Sugar  6 g
  • Protein 1 g

Ingredients

  • 1/4 cup (60 mL) canola oil
  • 2 tbsp (30 mL) chopped fresh thyme
  • 1 tbsp (15 mL) apple cider vinegar
  • 1 tbsp (15 mL) honey
  • 1/2 tsp (2 mL) salt
  • 1/4 tsp (1 mL) pepper
  • 3 carrots, peeled, cut in 1-in. (2.5-cm) chunks
  • 2 medium sweet potatoes, peeled, cut in1-in. (2.5-cm) chunks
  • 1 small butternut squash, peeled, seeded, cut in 1-in. (2.5-cm) chunks
  • 3 beets, peeled, cut in 1-in. (2.5-cm) chunks
  • 6 cloves garlic, peeled

Method

  1. Preheat oven to 425ºF (220ºC). In large bowl, whisk oil with thyme, vinegar, honey, salt and pepper. Add carrots, sweet potatoes, squash, beets and garlic to bowl. Turn to coat vegetables with honey mixture. Spread on baking sheet(s) in single layer. 
  2. Bake 45 to 50 min. until tender and lightly caramelized. Serve warm or at room temperature.

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