Honey-Roasted Root Vegetables
source modified from Everyday Food, Issue 76
Serves 4-5
Ingredients
1 pound sweet potatoes (about 1 large OR 2 medium-sized sweet potatoes)
4 medium carrots, peeled and cut into 1/2-inch slices
2 medium parsnips, peeled and cut into 1/2-inch slices
1/2 cup walnut halves
1/4 cup honey
2 tablespoons extra-virgin olive oil
Coarse salt and ground pepper
3-6 sprigs fresh thyme
Directions
Preheat oven to 375 degrees. In a 3-quart baking dish or Dutch oven, toss together sweet potatoes, carrots, parsnips, walnuts, honey and oil. Season to taste with salt and freshly ground pepper.
Top the mixture with thyme sprigs. Roast for about 1 hour OR until the vegetables are tender and browned around the edges.