Honey-Roasted Root Vegetables

Scary how good this recipe is! I made a huge batch: 4x. Didn't use carrots, used brussels sprout (which were my favorite part), used red onions instead of shallots. I also sprayed more olive oil and sprinkled more salt once everything was on the pan. I covered them with foil most of the time which I think is the right thing to do. I just removed the foil covering for the last 15 min of cooking to brown everything a bit. I sliced the parsnips and turnips to be about 1/2" x 1" The sweet potatoes were 1" cubes. The brussels sprout (simply halved) brown the quickest, so keep an eye on them or cook them on a separate pan and remove first. I can't wait to make it again, and it will definitely go in the "entertaining dish" rotation.

The honey gave this dish a wonderful sweetness without making it taste like a dessert. Next time I make it I will add a bit more salt and pepper. The quantity in the recipe seemed a bit light for my family's palette.

The turnip was still hard when the sweet potato was already mushy, though I tried to cut them to equal sized. Other than this, the taste was nice.

nice, nothing special

Good enough, but it needs something to help marry all of the flavors together. I also used brown sugar instead of honey so quite possibly that would be better.

The only thing that made this less than perfect is that it was ever so slightly too sweet. I will definitely make it again though, albeit with a little less honey and a little more salt.

Yummy. I find that I do have to turn my oven down a bit during the middle of the cooking time though.

It would be helpful if the recipe defined the size of the "chunks." I cut the veggies into bite-size pieces (about one inch). They were plenty done after 30 minutes. Taste was very good, but not great.

I wanted to add fennel. How doy ou think that would taste in combination with the other ingredients. If so how much would I add.

So simple but incredibly delicious. I used regular clover honey. Everyone loved it. I will definetely make this again. The shallots had the best flavor so I may add more next time.

Wonderful recipe! Easy to make but took longer to bake than what the recipe calls for.

My go to recipe for fall dinners. Perfect accompaniment to Autumn meals. Guests love it! Would give it six stars if possible.

My husband and I loved this dish. Every bit worth the little bit of work of chopping the vegetables. Next time I'll add more shallots. Definitely outstanding!!

This is such a simple recipe, with minimal ingredients but the flavors are amazing. The veggies get such a rich, complex flavor, just delicious! I used a lighter honey and was very satisfied though I haven't had it with the tupelo honey.

This is a tasty inexpensive meal. I've made it a once a week staple for the winter. I leave out the carrots.

So good. I made it for Thanksgiving today. I substituted butternut squash for sweet potatoes, red onion for shallots and brussel sprouts for turnips, but it turned out wonderful and my mom asked me to make it for the late Thanksgiving meal at her house. She rarely eats anything I cook and never complements it, so this was quite a compliment. Thanks CL.

The honey over the vegetables was very good. Definitely will make again. Great way to use multiple fall vegetables. I think this could be everyday or for special occasions. I substituted butternut squash for the potatoes, since I had some to use up. I also used regular honey, since I didn't have any of the recommended kinds.

I doubled this for our Thanksgiving dinner using 1 rutabega, 2 parsnips, 1 sweet potato, 2 russet potatoes, 1/2 of a yellow onion and carrots to equal 12 cups of raw veggies. Regular honey. When roasted it measured 8 cups. Placed on two cookie sheets covered with foil which was a lifesaver. Wonderful flavor! Will make again and again. Added additional salt and peper after roasting. Traveled and kept well in a warmed casserole dish.