Honey-Roasted Vegetables
- 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
- This recipe is vegetarian
- This recipe is gluten-free
- This recipe is paleo
- Produce
- Carrots, medium (4)
- Parsnips, medium (2)
- Sweet potatoes, medium (2)
- Thyme (3 sprigs)
- Walnut, halves (1/2 cup)
- Cooking & Baking
- Honey (1/4 cup)
- Olive oil, extra-virgin (2 tablespoons)
- Salt and ground pepper, Coarse (1)
Preparation
Read recipe preparation on marthastewart.com
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Recipe Stats
Published July 26, 2011 (1 year ago).
9 people saved this recipe.
