honey-roasted vegetables

Ingredients:

    • 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

Preheat oven to 375 degrees. In a 3-quart baking dish, toss together sweet potatoes, carrots, parsnips, walnuts, honey, and oil; season with salt and pepper. Top with thyme sprigs and roast until vegetables are browned at edges and tender when pierced with a knife, about 1 hour.

If your honey crystallizes (a natural occurrence), microwave it for 30 seconds to return it to a liquid state.

Source: Martha Stewart Living

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s