Food & Cooking Recipes Healthy Recipes Gluten-Free Recipes Honey-Roasted Vegetables 3.6 (160) 1 Review By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on May 16, 2017 Rate PRINT Share Close Prep Time: 10 mins Total Time: 1 hr 10 mins Servings: 4 Honey glazes this simple side dish of roasted sweet potatoes, carrots, and parsnips with sweetness and sheen. Walnut halves and thyme sprigs roast along with the vegetables for additional fall flavor. Ingredients 2 medium sweet potatoes (1 pound total), peeled, halved, and cut into ½-inch pieces 4 medium carrots, cut into ½-inch pieces 2 medium parsnips, peeled and cut into ½-inch pieces ½ cup walnut halves ¼ cup honey 2 tablespoons extra-virgin olive oil Coarse salt and ground pepper 3 to 5 sprigs thyme Directions Preheat oven to 375 degrees. In a 3-quart baking dish, toss together sweet potatoes, carrots, parsnips, walnuts, honey, and oil; season with salt and pepper. Top with thyme sprigs and roast until vegetables are browned at edges and tender when pierced with a knife, about 1 hour. Cook's Notes If your honey crystallizes (a natural occurrence), microwave it for 30 seconds to return it to a liquid state. Originally appeared: Everyday Food, October 2010 Rate It PRINT