Honey-Roasted Vegetables
"Honey glazes this simple side dish of roasted sweet potatoes, carrots, and parsnips with sweetness and sheen. Walnut halves and thyme sprigs roast along with the vegetables for additional fall flavor...."
INGREDIENTS
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2 medium sweet potatoes (1 pound total), peeled, halved, and cut into 1/2-inch pieces
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4 medium carrots, cut into 1/2-inch pieces
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2 medium parsnips, peeled and cut into 1/2-inch pieces
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1/2 cup walnut halves
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1/4 cup honey
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2 tablespoons extra-virgin olive oil
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Coarse salt and ground pepper
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3 to 5 sprigs thyme
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