We love roasted root vegetables and this new find from the October 2010 issue of Everyday Food is especially good because the vegetables are roasted with walnuts and honey.

Cut the vegetables into pieces of equal size

This recipes uses sweet potatoes, carrots and parsnips, but you could add red potatoes, onions, turnip and rutabaga. Just make sure the vegetables are cut into pieces that are all the same size. To ensure the carrots and rutabaga are cooked through at the same time as the other veggies, you can boil them for 5-10 minutes or microwave them on high for 3-5 minutes.

Honey-roasted vegetables


2 medium sweet potatoes, 1 lb 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 tbsp extra-virgin olive oil

Coarse salt and ground pepper

3-5 sprigs thyme


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. Serves 4.

From the October 2010 issue of Everyday Food