Honey-Roasted Root Vegetables

Honey Roasted Root Vegetables


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Root vegetables come in all sorts of shapes, sizes, and colors and this recipes utilizes some of the best. Diced ingredients are mixed with honey mixture to give them just the right amount of sweet with their savory. Add in more of your favorite roots or just stick to this recipe.

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Time needed

10 min preparation + 45 min cooking

Serving Size / Yield

6 servings


  • 1 C. red onion
  • 1 C. turnip
  • 1 C. parsnips
  • 1 C. carrots
  • 1 C. beets
  • 1 head of garlic, top chopped off
  • ½ Lemon
  • 2 T. olive oil
  • 2 T. honey
  • 1 T. balsamic vinegar
  • 1 tsp. garlic powder

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Preheat the oven to 400 degrees and line a baking pan with parchment paper. Mix olive oil, honey, balsamic vinegar, and garlic powder in a small bowl and set aside. Chop all the vegetables to desired size and play them out on the baking sheet along with the head of garlic and lemon. Sprinkle the oil mixture over the vegetables and add extra oil on top of the head of garlic. Place the pan in the oven for 45 minutes and flip the roots over halfway through. When vegetables are tender pull them from the oven and serve.

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