Honey Roasted Root Vegetables

Name: Honey Roasted Root Vegetables
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4
Cuisine: American
Ingredients: 3-4 carrots, peeled; 3-4 parsnips, peeled; 1 large or 2 small beets, peeled; 3 tbsp extra virgin olive oil; 2 tbsp honey; 1 tbsp chopped fresh dill, or 1 tsp dried; 1 tsp kosher salt; ¼ tsp pepper; extra chopped fresh dill, for garnish

November 7, 2025

- by Jenna

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There’s something truly magical that happens when you toss humble root vegetables with a little honey and olive oil and roast them until they’re tender and caramelized. This Honey Roasted Root Vegetables recipe is a celebration of simple, earthy ingredients transformed into a sweet, savory, and stunning side dish. Whether it’s a busy weeknight or a festive holiday table, this dish brings warmth and comfort to any meal. Let’s dive in and create something delicious together!

Why You’ll Love This Honey Roasted Root Vegetables Recipe

A Symphony of Sweet and Savory Flavors:

The combination of natural sweetness from the carrots, parsnips, and beets is perfectly enhanced by the floral notes of honey, while the fresh dill and olive oil create a savory, aromatic base. It’s a flavor profile that is complex yet incredibly simple to achieve, satisfying all your taste buds in one bite.

Effortless Elegance for Any Occasion:

This dish looks as beautiful as it tastes. The vibrant orange, creamy white, and deep ruby red of the vegetables create a stunning mosaic on your platter. It’s the kind of side dish that makes a casual dinner feel special and elevates a holiday feast without requiring any complicated chef skills.

Nourishing Comfort in Every Bite:

Packed with vitamins, fiber, and natural goodness, these roasted root vegetables are comfort food you can feel good about. They are inherently gluten-free and can easily be made vegan, offering a wholesome and satisfying component to your meal that nourishes your body and soul.

Ingredients for Honey Roasted Root Vegetables

Carrots:

Carrots are the sweet, sturdy backbone of this dish. When roasted, their natural sugars caramelize, creating a tender and flavorful base that pairs wonderfully with the honey glaze.

Parsnips:

Parsnips look like white carrots but have a unique, slightly spicy and sweet flavor. They add a wonderful complexity and creamy texture once roasted, making the vegetable medley more interesting.

Beets:

Beets bring an earthy sweetness and a breathtaking pop of color to the mix. They roast up tender and juicy, and their deep flavor balances the sweetness of the other ingredients perfectly.

Extra Virgin Olive Oil:

This is our cooking medium and flavor carrier. A good olive oil helps the vegetables roast to perfection without burning and adds a fruity, peppery note to the overall dish.

Honey:

Honey is the star of the glaze! It not only adds a beautiful, sticky sweetness that encourages caramelization but also helps create a glossy, irresistible coating on the vegetables.

Fresh Dill:

Dill provides a bright, grassy, and slightly anise-like flavor that cuts through the sweetness of the honey and root vegetables. It brings a fresh, herbal aroma that makes the dish taste light and vibrant.

Kosher Salt and Pepper:

These essential seasonings are crucial for enhancing all the other flavors. Salt makes the natural sweetness of the vegetables pop, while pepper adds a subtle, warm heat.

(Note: The full list of ingredients with quantities is provided in the recipe card just below.)

Variations

Swap the Herbs:

If dill isn’t your favorite, feel free to experiment! Fresh thyme or rosemary would be wonderful, earthy substitutes. For a different twist, try a teaspoon of dried Italian seasoning.

Add More Root Vegetables:

Don’t hesitate to use what you have! Sweet potatoes, rutabaga, or turnips would all be fantastic additions to this mix. Just be sure to cut them into similar-sized pieces for even cooking.

Make it Vegan:

You can easily make this a vegan side dish by substituting the honey with maple syrup or agave nectar. The result will be just as sweet and caramelized.

How to Prepare Honey Roasted Root Vegetables

Step 1:

Begin by prepping your vegetables. Give the carrots, parsnips, and beets a good peel. Then, cut the carrots and parsnips into even-sized batons (like thick french fries) and the beets into wedges. Keeping the sizes uniform is the secret to everything cooking at the same rate.

Step 2:

In a small bowl, whisk together the olive oil, honey, chopped dill, kosher salt, and pepper. If your honey is very thick and stubborn, a quick 10-15 seconds in the microwave will make it runny and easy to mix into a smooth, fragrant glaze.

Step 3:

Preheat your oven to 425°F (220°C). To prevent the vibrant beet juice from staining the other vegetables a lovely but uniform pink, I highly recommend using two baking sheets. Lightly spray them with non-stick spray and place the carrots and parsnips on one, and the beets on the other.

Step 4:

Pour the honey-dill glaze over the vegetables, using your hands or a spoon to toss everything until each piece is evenly and beautifully coated.

Step 5:

Cover both trays tightly with foil and roast for 20 minutes. This initial steaming under the foil helps the vegetables cook through before they start to brown.

Step 6:

Carefully remove the foil (watch out for the steam!) and give the vegetables a good toss with a spatula. Return the trays to the oven, uncovered, for another 15-20 minutes, or until the vegetables are fork-tender and have gorgeous caramelized edges.

Step 7:

Transfer the roasted vegetables to a serving platter. You can gently mix them together or artfully layer the beets with the carrots and parsnips. Finish with a final sprinkle of fresh chopped dill for a burst of color and freshness. Serve immediately and enjoy the applause!

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Take a look, compare, and see if one of them could make your time in the kitchen a little easier!

Nordic Ware Naturals 3 Piece Set

A large, sturdy baking sheet is essential for roasting vegetables without crowding them, which ensures they caramelize instead of steam. Two of these are perfect for this recipe to keep the beets separate.

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Black Handle, 8-Inch, Chef’s Knife

A sharp, comfortable chef’s knife makes peeling and cutting through dense root vegetables like beets and parsnips safe, easy, and quick.

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U-Taste Silicone Spatula Set

A flexible spatula is perfect for scraping every last bit of the honey glaze from the bowl and for gently tossing the hot vegetables on the baking sheet without scratching the surface.

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Tips and Tricks

Uniform Cutting is Key:

Taking the time to cut all your vegetables into similarly sized pieces is the single most important step for ensuring they all cook evenly. No one wants a burnt parsnip next to a crunchy beet!

Don’t Crowd the Pan:

Using two sheet pans isn’t just for color separation; it also gives the vegetables plenty of space. If they’re crowded, they’ll steam instead of roast, and you’ll miss out on those delicious caramelized edges.

Use Parchment Paper for Easy Cleanup:

For an even easier cleanup than non-stick spray, line your baking sheets with parchment paper. The honey glaze can sometimes stick, but parchment paper makes it a breeze.

How to Serve

Alongside a Roasted Chicken:

This is a classic and perfect pairing. The savory, juicy flavors of a simple roast chicken complement the sweet and earthy notes of the vegetables beautifully.

As a Bed for Pork Tenderloin:

Pork and apples are a famous duo, and these honey-roasted vegetables offer a similar sweet contrast that pairs exquisitely with a perfectly cooked pork tenderloin.

With a Creamy Lentil Stew:

For a hearty vegetarian meal, serve these roasted roots on top of or alongside a warm, creamy lentil stew. The textures and flavors are a match made in heaven.

Make-Ahead and Storage

Prep the Vegetables Ahead:

You can peel and chop the carrots, parsnips, and beets up to 2 days in advance. Store them in separate airtight containers in the refrigerator to keep them fresh.

Refrigerating Leftovers:

Store any leftovers in an airtight container in the refrigerator for up to 4 days. They are delicious cold in salads or reheated gently in the oven or microwave.

Reheating for Best Texture:

To recrisp the vegetables, reheat them in a 375°F (190°C) oven for about 10-15 minutes. The microwave is quicker but will result in a softer texture.

FAQ

1. Can I use dried dill instead of fresh?

Absolutely! If you’re using dried dill, use 1 teaspoon instead of 1 tablespoon of fresh. The flavor will be slightly more subtle but still delicious.

2. My vegetables are browning too quickly. What should I do?

If the edges are getting too dark before the insides are tender, simply lower your oven temperature to 400°F (200°C) and continue roasting until they are cooked through.

3. Can I freeze these roasted root vegetables?

You can, but the texture of the vegetables will become softer and a bit mushy upon thawing and reheating. They are best enjoyed fresh or stored in the fridge for a few days.

I hope this recipe for Honey Roasted Root Vegetables becomes a new favorite in your home, bringing warmth, color, and incredible flavor to your table for many meals to come. Happy cooking!