Roasted veggies are a game-changer. If you have picky eaters who hate their vegetables, try roasting them! Here's a tasty recipe from Martha Stewart to get you started. Once you begin roasting vegetables there's no turning back - they're crowd-pleasers - Enjoy!
Honey Roasted Vegetables
- Prep Time 10 minutes
- Total Time 1 hour, 10 minutes
- Yield Serves 4
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
Directions
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.
Cook's Note
If your honey crystallizes (a natural occurrence), microwave it for 30 seconds to return it to a liquid state.
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