Honey Roasted Vegetables


  • 4-5 lbs. 
    assorted Root Vegetables sliced 1/2" thick
  • ½ cup 
    olive oil
  • ½ cup 
    BeeMaid Honey
  • fresh thyme
  • salt and pepper
  • 2 Tbsp. 
    sherry, red wine or balsamic vinegar


Preheat oven to 425°. In a large bowl, toss approx. assorted root vegetables sliced 1/2 inch thick (carrots, beets, celery root, onions, sweet potatoes and parsnips work well) with olive oil, BeeMaid Honey, fresh thyme and season with salt and pepper. 

Divide between 2 large, rimmed baking sheets. Cover with foil and roast for 40 minutes, shifting the pans once, until the vegetables are tender. Remove the foil and roast for 10 minutes longer, until glazed. 

Return them to the bowl and stir in the 2 tablespoon sherry, balsamic or red wine vinegar then season with salt and pepper. Drizzle with additional BeeMaid Honey just before serving.