Honey Roasted Fall Vegetables

Carol Matthias


A solid fall/winter side. Goes great with roast chicken. In the photo, we used rutabaga, parsnip and carrot.


★★★★★ 1 vote

20 Min
40 Min


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  • 6 c
    root vegetables (such as rutabaga, parsnip, carrot, turnip or sweet potato)
  • 3
  • 1/4 c
  • 2 Tbsp
    olive oil
  • 1/2 tsp

How to Make Honey Roasted Fall Vegetables


  1. Preheat oven to 450 degrees.
  2. Oil a large cookie sheet (with edges). Recommend lining pan with aluminum foil for easy cleanup.
  3. Peel and coarsely chop root vegetables. Peel and halve the shallot.
  4. Combine vegetables, honey, olive oil and salt in pan and toss to coat.
  5. Roast at 450 degrees for 30-40 minutes or until vegetables are tender when pierced with a fork. Stir every 15 minutes to keep roasting uniform. A little browning of the vegetables brings out the sweetness.

Printable Recipe Card

About Honey Roasted Fall Vegetables

Course/Dish: Vegetables
Other Tag: Quick & Easy

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