Roasted Root Vegetables with Honey and Herb Glaze

YIELD: Makes 6-8 servings


2 tablespoons honey
1 tablespoon butter melted
1 tablespoon extra virgin olive oil
1 pound small red potatoes quartered
1 pound carrots cut into ¾ inch pieces. Halve thick pieces.
½ pound red beets (about 3 medium) peeled and quartered
½ cup sweet onion sliced
¼ shallot sliced lengthwise
2 teaspoons fresh thyme (or 1 teaspoon dried)
1 teaspoon dried oregano
1 teaspoon salt
1 teaspoon ground pepper


Preheat oven to 450°F. Line a large rimmed sheet pan with parchment paper. Set aside. In a small bowl, whisk honey, butter and oil together. Set aside. In a large bowl, toss potatoes, carrots, beets, onion and shallot with honey mixture. Add thyme, oregano, salt and pepper to bowl and mix to combine. Arrange vegetables on prepared sheet pan and roast for 35-40 minutes, stirring once, until tender and lightly browned.