Oven Roasted Vegetables with Thyme and Honey

Root vegetables roasted with lemon, red onions, and fresh thyme, then glazed with honey and olive oil until tender.

Vegetarian Gluten-Free Healthy Side Dish Root Vegetables

Estimated Nutrition

	Per Serving	Total
Calories	339.1 kcals	1695.5 kcals
Carbohydrates	71.3 grams	356.4 grams
Fat	6 grams	30.2 grams
Protein	5 grams	24.8 grams

Cook Time

30 mins

Produces

5 people

Allergies

Vegetarian

Vegan

Dairy Free

Gluten Free

Ingredients

CondimentsSauces

5
tbsp

Clear Honey

Fruits

1
piece

Lemon

cut in half

NutsSeeds

3
sprig

Thyme

fresh sprigs

1
1

Salt

to taste

1
1

Black Pepper

freshly ground, to taste

OilsFats

2
tbsp

Virgin Olive Oil

for drizzling

Vegetables

450
g

Potatoes

washed, unpeeled, sliced into chunky slices

450
g

Parsnips

washed, unpeeled, sliced into chunky slices

450
g

Carrots

washed, unpeeled, sliced into chunky slices

225
g

Red Onions

cut into quarters

Steps

Wash root vegetables and cut them into large chunky slices without peeling.
Halve the lemon and cut red onions into quarters.
Arrange vegetables in an oven tray and drizzle with olive oil and honey.
Add fresh thyme sprigs and season with salt and pepper.
Roast in a preheated oven at 180°C for 30 to 40 minutes.
Baste the vegetables in the glaze occasionally while roasting and serve.