Randy Mayor; Melanie J. Clarke
4 servings (serving size: about 2/3 cup)

This versatile side dish showcases the natural sweetness of the vegetables. Serve with roast pork loin, chicken, beef, ham, or duck.

How to Make It

Step 1

Preheat oven to 450°.

Step 2

Combine first 11 ingredients in a large bowl; toss well. Arrange vegetable mixture in a single layer on a jelly-roll pan coated with cooking spray. Bake at 450° for 25 minutes or until vegetables are browned and tender. Place vegetable mixture in a large bowl. Add honey and cider vinegar to vegetables, and toss well.

Ratings & Reviews

gkd1029's Review

March 28, 2014

ftcollinsco's Review

October 08, 2013
I serve this with Garlic Roasted Chicken from this site and, like others, I use whatever variety of root veggies I have on-hand. I put it in the oven during the last 20 minutes of the chicken roasting, pull the chicken when it's done, and let the veggies finish up while the chicken rests. I double the butter and use balsamic vinegar for the finishing glaze.

SingingGourmand's Review

gayle m
May 27, 2013
This will become a go-to for leftover veggies. I used what I had on hand - turnip, beets, potatoes, butternut squash, shallots and onions. Next time, I'll add more garlic, because we love it. Simple and delicious.

seyoung08's Review

May 25, 2013
Each time I make this, I do so in a slightly different fashion. My supermarket often doesn't have several of the required root vegetables, I have found that any combination of root vegetables seems to work really well. The flavors are great.

ViennaVAfoodie's Review

September 16, 2012
A great recipe for roasted vegetables. I followed the recipe exactly and it was delicious.

flowbleu's Review

February 25, 2012
Delicious! I made it as described only adding cauliflower since I didn't have any red potatoes. Everyone loved it so much our portion sizes exceeded the recommended but what a healthy way to splurge!

barn1883's Review

December 24, 2010
we made this for Thanksgiving as an alternative to mashed potatoes. It was fantastic! We never missed the mashed potatoes!!!

ribbitthis's Review

October 23, 2010
Absolutely wonderful. I used the comment about cooking with the vinegar and honey on the veggies. I really liked them but my parsnips didn't cook thru

thendricks's Review

October 02, 2010
I thought this was great. We substituted maple syrup for the honey, but so little of it goes in, I don't think it made much of a flavor difference. The taste of the vegetables really comes through more than the glaze. It was a little time consuming with all the chopping. The next time I make it I'm going to do the chopping the day before. We also added carrots, and used dried thyme. May add an onion next time.

gayle m's Review

November 21, 2009
I made this for a crowd of 15, most of whom are excellent cooks with discriminating palates, and it was the hit of the party. "Best root vegetables I've ever had!" Several requests for the recipe. Some had never eaten turnips and/or parsnips and were pleasantly surprised. I did change one thing: I combined ALL the ingredients and roasted them together, instead of drizzling the honey and apple cider after the roasting. The prep work takes a little time but can be done well in advance; the recipe itself is easy and attention-free. Great for a crowd or if you've got other things to prepare that need more of your attention.