Honey-Roasted Root Vegetables

Prep time: 20min
Total time: 60min
Serves: 12
1/4 cup
canola oil
60 mL
2 tbsp
chopped fresh thyme
30 mL
1 tbsp
apple cider vinegar
15 mL
1 tbsp
honey
15 mL
1/2 tsp
salt
2 mL
1/4 tsp
pepper
1 mL
3
carrots, peeled, cut in 1-in. (2.5-cm) chunks
2
medium sweet potatoes, peeled, cut in1-in. (2.5-cm) chunks
1
small butternut squash, peeled, seeded, cut in 1-in. (2.5-cm) chunks
3
beets, peeled, cut in 1-in. (2.5-cm) chunks
6
cloves garlic, peeled
Per serving: (1/12 of the recipe)
calories
110
fat
6 g
saturated fat
0.4 g
carbs
14 g
sugar
6 g
protein
1 g
fibre
2 g
sodium
160 mg

Directions

  1. Preheat oven to 425°F (220°C). In large bowl, whisk oil with thyme, vinegar, honey, salt and pepper. Add carrots, sweet potatoes, squash, beets and garlic to bowl. Turn to coat vegetables with honey mixture. Spread on baking sheet(s) in single layer.

  2. Bake 45 to 50 min. until tender and lightly caramelized. Serve warm or at room temperature.