Honey-Roasted Root Vegetable Medley with Thyme and Goat Cheese
Sweet caramelized roots are elevated with fresh thyme and creamy goat cheese for a vibrant seasonal side dish. This quick recipe, ready in about 45 minutes, pairs mixed root vegetables, olive oil, honey for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 cups (carrots, parsnips, beets, peeled and cut into 1-inch cubes) mixed root vegetables
- 2 tbsp olive oil
- 1 tbsp honey
- 1/2 tsp dried thyme
- 1/4 tsp salt
- 1/8 tsp black pepper
- 1/4 cup (crumbled) goat cheese
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: Preheat oven to 400°F (200°C). In a large bowl, combine 2 cups mixed root vegetables, 2 tbsp olive oil, 1 tbsp honey, 1/2 tsp dried thyme, 1/4 tsp salt, and 1/8 tsp black pepper. Toss until evenly coated.
- Step 2: Spread vegetables in a single layer on a parchment-lined baking sheet. Roast for 25-30 minutes, stirring once after 15 minutes, until edges are golden and tender.
- Step 3: Transfer to a serving dish and immediately sprinkle with 1/4 cup crumbled goat cheese. Serve warm.
