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–+ servings
roasted root vegetables in a bowl
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Honey Roasted Carrots, Parsnips, and Potatoes

Slightly sweet, tender, root vegetables with intense flavor. So easy to make, dice, toss, and place on a sheet pan.
Course Side Dish
Cuisine American
Keyword carrots, parsnips, and potatoes, roasted carrots, roasted root vegetables
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 6
Author Christina

Ingredients

  • 2 Carrots
  • 2 Parsnips
  • 2 Yukon Gold Potatoes
  • 1 Sweet Potato
  • 1 Onion
  • 2 tbsp Olive Oil
  • 2 tsp salt
  • 1 tsp Pepper
  • 1 tsp honey
  • ¼ bunch Parsley chopped

Instructions

  • Preheat the oven to 375° F
  • Wash the veggies, peel the sweet potato.
  • Cut all veggies into ½” bite-sized pieces.
  • Toss the veggies in a bowl with oil, honey, salt, and pepper.
  • Transfer to a sheet pan lined with foil.
  • Roast for 50 minutes, stirring veggies about halfway through.
  • Add extra time if needed by increments of 10 minutes.
  • Remove from the oven, salt, and pepper to taste if needed.
  • Garnish with Parsley.