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Best Honey Rosemary Roasted Root Vegetable Medley

honey rosemary roasted root vegetable medley - featured image
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A simple yet elegant side dish featuring caramelized root vegetables coated in a sweet honey and fragrant rosemary glaze. Perfect for busy weeknights or holiday feasts, this recipe delivers crispy edges and tender centers with minimal effort.

Ingredients

Scale
  • 4 medium carrots, peeled and cut into 2-inch chunks
  • 3 medium parsnips, peeled and cut into 2-inch chunks
  • 2 medium sweet potatoes, peeled and cut into 1½-inch cubes
  • 1 large red onion, cut into 1½-inch wedges
  • 3 tablespoons honey, plus extra for drizzling
  • 2 tablespoons fresh rosemary, finely chopped, plus extra sprigs for garnish
  • 3 tablespoons olive oil, plus a little more for the pan
  • 1 teaspoon kosher salt, plus more to taste
  • ½ teaspoon freshly ground black pepper, plus more to taste
  • Flaky sea salt for garnish (optional)

Instructions

  1. Preheat your oven to 425°F (220°C).
  2. Prepare the vegetables: Peel and cut carrots and parsnips into 2-inch chunks, sweet potatoes into 1½-inch cubes, and red onion into 1½-inch wedges (keep root end attached slightly).
  3. In a small bowl, combine 3 tablespoons honey with 2 tablespoons finely chopped fresh rosemary. Stir and let sit for a minute.
  4. In a large mixing bowl, combine the chopped vegetables with 3 tablespoons olive oil, 1 teaspoon kosher salt, and ½ teaspoon black pepper. Pour the honey-rosemary mixture over the top and toss until every piece is well coated.
  5. Line a large sheet pan (18×13 inches) with parchment paper or grease well with olive oil. Spread the vegetables in a single, even layer, ensuring they are not crowded.
  6. Roast for 20 minutes. The vegetables should be starting to brown on the bottom edges.
  7. Remove the pan from the oven. Use a spatula to flip each piece of vegetable. Drizzle with an additional tablespoon of honey and sprinkle with another teaspoon of chopped rosemary. Toss gently to coat.
  8. Return the pan to the oven and roast for another 15-20 minutes, until the vegetables are tender on the inside and deeply caramelized on the outside. A fork should slide easily into the thickest piece of sweet potato.
  9. Remove from the oven and let the vegetables rest for 5 minutes. Sprinkle with flaky sea salt and garnish with fresh rosemary sprigs. Serve warm.

Notes

For best results, cut vegetables into uniform sizes to ensure even cooking. If vegetables are getting too dark before tender, cover loosely with foil for the last 5-10 minutes. For a vegan version, substitute honey with maple syrup. Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. Reheat in the oven at 375°F (190°C) for about 10 minutes to restore crispiness.

Nutrition

Keywords: roasted root vegetables, honey rosemary, sheet pan vegetables, holiday side dish, easy vegetable recipe, caramelized vegetables, gluten-free side dish, vegetarian side dish

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