Preheat the Oven

Peel and chop the carrots, parsnips, sweet potatoes, and beets into similar-sized pieces for even cooking.

Prepare the Vegetables

In a large bowl, combine the chopped vegetables with olive oil, honey, salt, and black pepper. Toss well to ensure the vegetables are evenly coated.

Mix Ingredients

Spread the coated vegetables on a baking sheet in a single layer. Roast in the preheated oven for about 30-35 minutes, or until tender and caramelized, stirring halfway through.

Roast the Vegetables

During the last 5 minutes of roasting, sprinkle the chopped hazelnuts and fresh thyme over the vegetables.

Add Hazelnuts

Remove from the oven, let cool slightly, and serve warm as a side dish.

Serve

honey root vegetables

Recipe information

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