Honey-Roasted Root Vegetables

  • Prep Time 20 min
  • Total Time 1 h
  • Serves: 12

Ingredients

  • 1/4 cup canola oil 60 mL
  • 2 tbsp chopped fresh thyme 30 mL
  • 1 tbsp apple cider vinegar 15 mL
  • 1 tbsp honey 15 mL
  • 1/2 tsp salt 2 mL
  • 1/4 tsp pepper 1 mL
  • 3 carrots, peeled, cut in 1-in. (2.5-cm) chunks
  • 2 medium sweet potatoes, peeled, cut in1-in. (2.5-cm) chunks
  • 1 small butternut squash, peeled, seeded, cut in 1-in. (2.5-cm) chunks
  • 3 beets, peeled, cut in 1-in. (2.5-cm) chunks
  • 6 cloves garlic, peeled

Directions

  • Step 1

    Preheat oven to 425°F (220°C). In large bowl, whisk oil with thyme, vinegar, honey, salt and pepper. Add carrots, sweet potatoes, squash, beets and garlic to bowl. Turn to coat vegetables with honey mixture. Spread on baking sheet(s) in single layer.

  • Step 2

    Bake 45 to 50 min. until tender and lightly caramelized. Serve warm or at room temperature.

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Nutrition Facts

  • Nutrition Description Per serving: (1/12 of the recipe)
  • Calories 110
  • Fat 6 g
  • Saturated Fat 0.4 g
  • Carbs 14 g
  • Sugar 6 g
  • Protein 1 g
  • Fibre 2 g
  • Sodium 160 mg