Oven Roasted Vegetables with Thyme and Honey

Root vegetables roasted with lemon, red onions, and fresh thyme, then glazed with honey and olive oil until tender.

Vegetarian Gluten-Free Healthy Side Dish Root Vegetables

Estimated Nutrition

Calories

339.1

kcal / serving

1695.5 kcal total

Carbs

71.3g

per serving

356.4 g total

Fat

per serving

30.2 g total

Protein

per serving

24.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

tbsp

Clear Honey

Fruits

piece

Lemon

cut in half

NutsSeeds

sprig

Thyme

fresh sprigs

Salt

to taste

Black Pepper

freshly ground, to taste

OilsFats

tbsp

Virgin Olive Oil

for drizzling

Vegetables

450

Potato

washed, unpeeled, sliced into chunky slices

450

Parsnip

washed, unpeeled, sliced into chunky slices

450

Carrot

washed, unpeeled, sliced into chunky slices

225

Red Onion

cut into quarters

Method

Wash root vegetables and cut them into large chunky slices without peeling.

Baste the vegetables in the glaze occasionally while roasting and serve.

Roast in a preheated oven at 180°C for 30 to 40 minutes.

Add fresh thyme sprigs and season with salt and pepper.

Arrange vegetables in an oven tray and drizzle with olive oil and honey.

Halve the lemon and cut red onions into quarters.