Ingredients:
- 1 pound of beets
- 1 pound of Brussel sprouts
- 3 medium carrots
- 2 medium parsnips
- 1 large red onion
- ½ cup honey
- 3 tablespoons olive oil
- 1 ½ tablespoons dried thyme
- Kosher salt
- Black pepper
- Fresh parsley
Instructions
- Preheat oven to 425 degrees. Line baking sheet with parchment paper or aluminum foil and set aside.
- Place chopped veggies in a bowl, drizzle with honey, olive oil, thyme, salt and pepper, then toss to combine
- Scatter veggies evenly on the prepared baking sheet
- Roast for 30 to 40 minutes, flipping once or twice during the cooking time. Cook until the veggies are fork tender or brown on the edges
- Garnish with the fresh parsley before serving
