Honey Thyme Roasted Root Vegetables

This Honey Thyme Roasted Root Vegetables recipe is simple enough for weeknights yet brings effortless elegance to the holiday table. The colourful root vegetables are coated in a honey thyme mixture before roasting to caramelized perfection. A drizzle of fresh herbs and lemon juice balances the sweet, earthy flavours with bright acidity.

Fall and winter side dish recipes are anything but boring when roasting is involved. Even cabbage wedges becomes the star of the show when oven roasted. Moreover, roasting peppers is the first step to a cozy bowl of Roasted Red Pepper Soup or vibrant Romesco Sauce.

Honey Thyme Roasted Root Vegetables

It may be that the phrase ‘we eat with our eyes’ is a bit of a cliché. However, taste aside, I’d rather eat a beautiful dish than an ‘ugly delicious’ dish. After all, I am in the business of making things both tasty and pretty.

Fall and winter vegetables can often seem tedious and beige, especially closer to Spring. However, this is the time to broaden our scope (and palates!) and look at the big picture. A selection of varied root vegetables can provide a whole array of vibrant colours.

From purple potatoes, sweet potatoes, and beets to red onions and carrots, yellow beets and carrots to orange carrots and sweet potatoes and the pink-purple hue of turnips, there’s a world of colour in root vegetables.

During long winter storage, root vegetables begin to lose moisture which results in a sweeter, more concentrated flavour. Roasting caramelizes those concentrated sugars, leading to even more flavour. Add honey and… you get the picture!

In this roasted vegetables recipe, a final squeeze of fresh lemon juice rounds out the sweet flavour while fresh thyme leaves add a grounding earthy flavour. Sea salt and freshly ground black pepper round out the flavour profile, making this dish incredibly moreish.

Ingredients for Honey Thyme Roasted Root Vegetables

Even though this vegetable recipe contains multi coloured root vegetables, you can adjust it according to availability. Can’t find purple potatoes? Use purple sweet potatoes or purple beets. Can’t find yellow beets? Use multi-coloured carrots instead.

Additionally, if you are on the fence about turnips, you should know that roasting entirely changes their flavour. It is the only way I will eat them!

• Multi Coloured Carrots
• Purple Potatoes
• Turnips
• Sweet Potatoes
• Olive Oil
• Red Onion
• Honey
• Thyme
• Salt
• Black Pepper
• Garlic Powder
• Lemon

Feel free to use dried thyme leaves (not ground thyme.) Please note that dried thyme leaves have a much stronger flavour, so only substitute 1 teaspoon of dried thyme leaves for the 1 tablespoon listed in the recipe.

How to Make Roasted Root Vegetables

To begin, preheat oven to 425°F and line a large sheet pan with parchment paper. If you have a favourite roasting pan, you can use olive oil and may not need the parchment paper.

Next, scrub (and peel if desired) the carrots, purple potatoes, sweet potatoes, and turnips. Chop into 1 inch pieces. Set aside. Peel the red onion and slice it into large, 1 inch wedges. Set aside.

Pro tip: Chopping all the root vegetables into uniform sizes allows for more even cooking.

In a small microwave-safe bowl, warm the honey for 15 seconds or until it reaches a liquid state. You may need to do it 2 or 3 times, depending on the microwave. Whisk extra virgin olive oil, honey, salt, pepper, garlic powder, and thyme leaves together in a medium mixing bowl.

Working in batches, drop the cut veggies into the honey mixture and toss or stir until they are well coated.

Use tongs to place seasoned veggies onto the parchment-lined baking sheet. Be sure to leave space in between the veggies, if they become crowded you may need a second parchment lined baking sheet.

Roast the vegetables for 15-20 minutes, then stir or flip each piece and continue roasting for 10-15 minutes, until the largest pieces are fork-tender and caramelized on the edges. Allow vegetables to cool slightly, then squeeze fresh lemon juice over all before serving.

Recipe Tips and Tricks

• For appealing grill marks, use a pan with ridges for roasting the Root Vegetables.  Not only will the extra air flow between the ridges help with caramelization, but the ridges will leave visually appealing grill marks, even when using parchment paper.
• While most of the vegetables are cut into chunks and wedges, slicing the carrots on a diagonal will allow for more surface caramelization and add another element of interest and delicious appeal.
• There are so many possible variations for this dish. If any of the listed root vegetables are not readily available or just are not ones that you prefer, feel free to substitute with your favourites, like red beets, rutabagas, or parsnips.
• For a little tang to balance out the honey and the natural sweetness of the Root Vegetables, try adding some crumbled goat cheese or feta just before serving.  Or for a little added crunch and nutty depth, add some chopped pecans or walnuts.  Either of these or both add a richness that can elevate this dish to a centerpiece instead of just ‘another side’.
• For an extra pop of freshness, top roasted root vegetables with a selection of chopped fresh herbs.
• To peel or not to peel… some root vegetables may have blemishes or a dull appearance. Peeling them makes for a brighter, more colourful final dish.

Make Ahead and Leftover Storage Instructions

To prepare this side dish ahead of time, clean and chop the vegetables and store them in an airtight container or zip-lock bag in the refrigerator for up to 24 hours. You can also mix up the honey-thyme mixture and store it in the refrigerator in a separate container. 

Prior to roasting, you will need to warm up the honey-thyme (as indicated in the recipe but will likely need a little more time since it has been refrigerated) until it is thin enough to toss and coat the veggies easily.

Leftovers can be stored in the refrigerator, in an airtight container, for up to 3 days. To reheat, spread the vegetables out on a sheet pan with plenty of room between each piece and heat in an oven for 8-10 minutes at 375°F or until heated through. 

They can be reheated in an air fryer, in single-layer batches, at 375°F for 6-8 minutes. NOTE: reheating with a microwave will make them soft. 

Hi! I’m Bernice Hill, the heart and soul behind Dish ‘n’ the Kitchen. It is my pleasure to share easy to follow recipes that are delicious, nutritious, and approachable for the whole family.

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