Roasted Root Vegetable Medley

Name: Roasted Root Vegetable Medley
Total time: 55 min
Yield: 6
Cuisine: British
Ingredients: 3 carrots, peeled and cut into chunks; 3 parsnips, peeled and cut into chunks; 2 beets, peeled and cut into chunks; 3 tbsp olive oil; 1 tsp dried thyme; 2 tbsp honey; 1/2 tsp salt

Created by the Genie — AI-generated, review before relying on it

Carrots, parsnips, and beets roasted with fresh thyme until caramelized, finished with a light honey glaze.

55minTotal time

6Serves

EasyDifficulty

Britishvegetarian

Ingredients

Servings

Units

3Carrots
3Parsnips
2Beets
3 tablespoon
1 teaspoon
2 tablespoon
½ teaspoon

How to cook it

6 steps

Step 1
Preheat the oven to 400°F.
Step 2
Toss the carrots, parsnips, and beets with the olive oil, thyme, and salt on a large baking sheet.
Step 3
Roast for 35 minutes, stirring halfway through, until the vegetables are tender and caramelized at the edges.
Step 4
Drizzle the honey over the roasted vegetables and toss to coat.
Step 5
Return to the oven and roast for another 5 minutes until glazed.
Step 6
Serve warm.

Nutrition per serving

178Calories

22.5gCarbs

9.2gFat

1.8gProtein

12.3gSugar

183mgSodium

AI-estimatedThese values are estimated by AI from the ingredient list and are approximate — not a substitute for a verified nutrition label. Actual values vary with brands, portions, and preparation.