Honey Roasted Root Vegetables

Prep Time: 20 minutes
Total Time: 1 hour
Makes: 12

Ingredients

  1. 1/4 cup (60 mL) canola oil
  2. 2 tbsp (30 mL) chopped fresh thyme
  3. 1 tbsp (15 mL) apple cider vinegar
  4. 1 tbsp (15 mL) honey
  5. 1/2 tsp (2 mL) salt
  6. 1/4 tsp (1 mL) pepper
  7. 3 carrots, peeled, cut in 1-in. (2.5-cm) chunks
  8. 2 medium sweet potatoes, peeled, cut in1-in. (2.5-cm) chunks
  9. 1 small butternut squash, peeled, seeded, cut in 1-in. (2.5-cm) chunks
  10. 3 beets, peeled, cut in 1-in. (2.5-cm) chunks
  11. 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.