These colorful, honey-glazed, oven-roasted root vegetables with golden beets, carrots, and parsnips are an easy, healthy, and naturally gluten-free side dish that is perfect for the holidays or with any weeknight meal!
I’ve got some roots for you! Orange, and yellow, purple, white, aren’t they a pretty sight?! (That last sentence sounded way more fun in my head as I sang it.)
This is one of those side dish recipes that you make to impress people and that you also make when you don’t know what to eat with your main course. Plus, if we’re being honest, we need more ways to eat veggies that don’t involve just dunking them in a bowl of ranch dressing. These easy oven-roasted lightly honey-glazed root veggies are the answer. Move over ranch.
Why you’ll love this recipe
SIMPLE. If you don’t mind peeling and chopping a few veggies, this recipe will practically jump in the oven and roast itself. And honestly, if you want to skip the peeling part, I won’t judge. Just give the root veggies a good washing and you’ll be set.
So depending on if you’re a veggie peeler or not, the prep work is maybe 10 minutes tops. Then 40 minutes in an oven. And then straight to your root veggie loving mouth.
Easy pizzeazy. And nutritious. That’s how I roll, most of the time…cheesecake anyone?
Recipe ingredients
- Golden Beets – Feel free to interchange these with red beets. Just be aware that red beets will bleed their reddish-purple hue onto the other veggies so if you don’t mind serving a bowl of pink veggies then go for it!
- Parsnips – A sweet-tasting root veggie that I have grown to love more and more (see this butternut squash soup recipe). If you are having a hard time finding parsnips feel free to swap them out for turnips or even sweet potatoes.
- Carrots – Any color carrot will do! Orange, and yellow, purple, white, aren’t they a pretty sight?! (sorry) There are even red and magenta carrots too. Take your pick!
- Apple Cider Vinegar – Balance out the sweetness of the veggies and the honey glaze by adding just a bit of vinegar to the veggies after they have finished roasting. Sherry vinegar is also a great option.
Step by step instructions
Step 1: Chop up the root veggies!
Step 2: Add honey, olive oil, salt, and pepper to a jar and give it a good shake.
Step 3: Place the veggies on a baking sheet and drizzle with the honey glaze. Give the veggies a good toss so they are covered evenly with the glaze.
Step 4: Spread the veggies out evenly on the baking sheet and top with fresh herbs.
Step 5: Cover the veggies with foil and pop them in the oven for 40 minutes to roast! Take the foil off the during the last 10 minutes to allow the veggies to caramelize a bit.
Step 6: Drizzle with apple cider vinegar, give them another toss to combine. Then serve those tasty roots!
Recipe tips
- Diversify your roots! Carrots, parsnips, and golden beets are what I used but this simple recipe would also work great for other root veggies like daikon, garlic, onions, purple beets, radishes, rutabaga, sweet potatoes, turnips, and yuca. Mix ’em up and have fun with it!
- Chop all of the veggies to a similar size and thickness. This will allow them to roast evenly and avoid some being undercooked while others are overcooked.
- Double up your veggies! Cooking for a crowd or prepping meals for the week? Make a double batch by doubling the recipe, dividing them between two baking sheets, and roasting them in the oven at the same time.
Recipe FAQs
Since we are roasting these root veggies you don’t actually need to peel them if using pesticide-free veggies. Just give them a good scrubbing and wash off any dirt. The peels are actually really nutritious. However, if you notice your veggie has a waxy skin (sometimes this is the case with store-bought turnips and rutabagas), you will want to peel that off.
Yep! Roast the vegetables earlier in the day and keep at room temperature before rewarming.
This dish is tasty at room temperature and dare I say it, even cold. But if you would like your veggies hot just spread them out on a baking sheet and pop them back into a hot oven at 450°F for 5-10 minutes to reheat them. Or instead, add a swish of olive oil to a castiron iron skillet and sauté for 3-5 minutes. But avoid reheating your veggies in the microwave, that is unless you like them mushy.
Vegetables are often the overlooked, second-thought side dish. BUT these caramelized honey-glazed roasty root vegetables will bring the veggie pizzazz to your dinner table and may become the new center of attention at mealtime.
Serve with roasted chicken, maybe a pork tenderloin, or a seared steak. Slightly sweet, slightly tangy, a little earthy, and a whole lotta TASTY! ♡
More tasty side dish recipes!
Did You Make This Recipe?!
If you make this recipe, I’d love to hear about it! Leave a comment and a star rating below! I greatly appreciate your feedback and it is also so helpful for other PMST readers who are thinking about making the recipe. Remember to snap a photo and tag @passmesometasty on Instagram so I can see!
Roasted Root Vegetables
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: Serves 6 1x
- Diet: Gluten Free
Description
These colorful oven-roasted root veggies are an easy, healthy, and tasty side dish that is perfect for the holidays or any weeknight meal!
Ingredients
- ¼ cup honey
- ¼ cup extra virgin olive oil
- salt and pepper to taste
- 1 pound multicolored carrots, peeled, halved, and sliced roughly ½-inch thick
- 1 pound parsnips, peeled, halved, and sliced roughly ½-inch thick
- 1 pound golden beets, peeled, halved, and sliced roughly ½-inch thick
- 1 tablespoon fresh thyme, finely chopped
- 1 tablespoon fresh rosemary, finely chopped
- 1 tablespoon apple cider vinegar
Instructions
- Preheat the oven to 425°F.
- Combine honey, olive oil, salt, and pepper in a container with a tight-fitting lid.
- Shake the honey glaze well until combined.
- Place the vegetables on a large baking sheet lined with parchment paper and drizzle with the honey glaze.
- Toss the vegetables until they are covered evenly with the glaze.
- Spread the vegetables out evenly on the baking sheet and top with fresh thyme and rosemary.
- Cover with foil and place in the oven to roast for 40 minutes. Remove the foil during the last 10 minutes to allow the vegetables to caramelize a bit.
- Drizzle the roasted vegetables with apple cider vinegar, give them another toss to combine, and serve!
Equipment
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Notes
The equipment section above contains affiliate links to products I use or recommend.
Want to save on prep time? Omit peeling the veggies and just give them a good scrubbing to remove any excess dirt. I only recommend this though if you are using pesticide-free veggies and if the veggies don’t have a waxy film on the outside.
More root vegetable options: I used orange and purple carrots in this recipe but use any color you like! Daikon, garlic, onions, red beets, radishes, rutabaga, sweet potatoes, turnips, and yuca are more great vegetable options that you could also include in this recipe.
Reheating: These roasted root veggies are tasty hot out of the oven, at room temperature, or in my personal opinion, even cold. However, if you prepare and roast these vegetables earlier in the day and are interested in reheating them spread them out on a baking sheet and pop them back into a preheated oven at 450°F for 5-10 minutes. Or instead, add a swish of olive oil to a castiron skillet and sauté for 3-5 minutes. Reheating them in a microwave will make them a little mushy.
- Category: Side Dish
- Method: Roast
- Cuisine: American
Keywords: roasted root vegetables, side dish recipe, gluten free recipe, vegetarian recipe
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I love roasted veggies- it’s one of my favorite ways to eat root vegetables! The fresh herbs add a great flavor!
★★★★★
Made this recipe and wish I had made more! I had never bought or use multicolored carrots before but really enjoyed it. Made for great leftovers as well!
★★★★★