Roasted Root Vegetables with Honey and Herb Glaze

Roasted Root Vegetables with Honey and Herb Glaze

Upgrade the flavor of roasted root vegetables by adding a mildly sweet glaze and fresh herbs to the mix.

Yield: Makes 6-8 servings

Nutritional Information

  • Calories: 130
  • Total Fat: 3.5g
  • Saturated Fat: 1g
  • Trans Fat: 0g
  • Cholesterol: 5 mg
  • Sodium: 370 mg
  • Dietary Fiber: 23g
  • Sugar: 10g
  • Protein: 2g
  • : % Daily Value*
  • Vitamin A: 170%
  • Vitamin C: 20%
  • Calcium : 4%
  • Iron: 6%
  • : *Percent Daily Values are based on a 2,000 Calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Ingredients

  • 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

Directions

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.