Honey-Thyme Roasted Root Vegetables

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-23 · Updated 2026-04-23

Sweet roasted root vegetables coated in a delicate honey-thyme glaze, perfect for complementing hearty mains. This general-inspired vegetarian ready in about 65 minutes pairs small, cut into wedges red onion, olive oil, honey for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 200 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.

Ingredients

• 2 medium, peeled and cut into 1-inch pieces carrots
• 2 medium, peeled and cut into 1-inch pieces parsnips
• 1 medium, peeled and cut into 1-inch pieces sweet potato
• 1 small, cut into wedges red onion
• 2 tbsp olive oil
• 1 tbsp honey
• 1 tsp dried (or 1 tbsp fresh) thyme
• to taste salt
• to taste freshly ground black pepper

Instructions

1. Step 1: Preheat oven to 400°F. In a large bowl, combine 2 medium carrots, peeled and cut into 1-inch pieces, 2 medium parsnips, peeled and cut into 1-inch pieces, 1 medium sweet potato, peeled and cut into 1-inch pieces, and 1 small red onion, cut into wedges.
2. Step 2: Add 2 tbsp olive oil, 1 tbsp honey, 1 tsp dried thyme (or 1 tbsp fresh thyme leaves), and salt and freshly ground black pepper to taste. Toss until vegetables are evenly coated.
3. Step 3: Spread the vegetables in a single layer on a baking sheet. Roast for 25-30 minutes, stirring once halfway through, until golden and tender when pierced with a fork.
4. Step 4: Let cool for 5 minutes before serving.