Maple-Glazed Roasted Root Vegetables with North Dakota Honey

By AislePrompt Editorial · Published 2026-08-01 · Updated 2026-08-01

A colorful medley of roasted root vegetables glazed with local North Dakota honey and a hint of fresh thyme, perfect as a comforting side dish. This American-inspired vegetarian recipe, ready in about 45 minutes, pairs sweet potatoes, peeled and cubed 1-inch, olive oil, North Dakota honey (or any mild honey) for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 150 calories and feeds 6, 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

• 3 cups carrots, peeled and cut into 1-inch pieces
• 3 cups parsnips, peeled and cut into 1-inch pieces
• 3 cups sweet potatoes, peeled and cubed 1-inch
• 3 tbsp olive oil
• 2 tbsp North Dakota honey (or any mild honey)
• 1 tbsp fresh thyme leaves
• 1 tsp kosher salt
• 1/2 tsp black pepper

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Instructions

1. Step 1: Preheat your oven to 425°F. In a large bowl, toss 3 cups peeled and cut carrots, 3 cups peeled and cut parsnips, and 3 cups cubed sweet potatoes with 3 tbsp olive oil, 1 tsp kosher salt, and 1/2 tsp black pepper until evenly coated.
2. Step 2: Spread the vegetables evenly on a large rimmed baking sheet in a single layer. Roast for 30 minutes, stirring halfway through, until vegetables are tender and edges start to caramelize.
3. Step 3: In a small saucepan over low heat, warm 2 tbsp North Dakota honey with 1 tbsp fresh thyme leaves for 2 minutes until fragrant.
4. Step 4: Remove the roasted vegetables from the oven and drizzle the warm honey-thyme glaze over them. Toss gently to coat and serve warm.