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Honey-Roasted Root Vegetables

Serves: 12

Prep Time:20 min

Total Time: 1 h

Recipe Ingredients

1/4Canola Oil60mL
2Chopped Fresh Thyme30mL
1Apple Cider Vinegar15mL
3Carrots, Peeled, Cut In 1-in. (2.5-cm) Chunks
2Medium Sweet Potatoes, Peeled, Cut In1-in. (2.5-cm) Chunks
1Small Butternut Squash, Peeled, Seeded, Cut In 1-in. (2.5-cm) Chunks
3Beets, Peeled, Cut In 1-in. (2.5-cm) Chunks
6Cloves Garlic, Peeled

Nutritional information

Per serving (1/12 of the recipe)
Protein1 g
Total fat6 g
Sat fat0.4 g
Carbohydrates14 g
Fibre2 g
Sugar6 g
Sodium160 mg

Recipe directions

  1. 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.

  2. Step 2

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