Can I make these vegetables ahead of time?

Yes, roast them a day in advance and reheat in the oven at 350°F for 10–15 minutes. Store covered in the fridge.

Are honey roasted vegetables healthy?

Absolutely. They’re rich in fiber, antioxidants, and vitamins. Honey adds flavor but only a small amount of sugar per serving.

What’s the best way to reheat them without losing texture?

Reheat on a baking sheet in the oven. Avoid microwaving, which makes them soggy.

Can I use frozen vegetables for this recipe?

While possible, fresh root vegetables are best for achieving crisp edges and caramelization. If using frozen, thaw and pat dry first.

How do I make them crispier?

Use a hot oven (at least 390°F), don’t overcrowd the pan, and roast on parchment or a preheated pan for extra crunch.

Honey Roasted Winter Vegetables – Best Seasonal Recipe 2025

Name: Honey Roasted Winter Vegetables
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: American
Ingredients: 2 medium beets; 2 large carrots, diced; 2 parsnips, diced; 1 large sweet potato, diced; 3–4 sprigs fresh rosemary; 1/4 cup honey; 2–3 tablespoons olive oil; Salt, to taste; Black pepper, to taste (optional)

Honey Roasted Winter Vegetables

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Honey Roasted Winter Vegetables are a cozy, nutrient-rich side dish combining root vegetables with a sweet honey glaze and fresh herbs. Perfect for holiday meals or weeknight dinners, this recipe is gluten-free, vegetarian, and easy to customize.

Author: Emily
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Yield: 4 servings
Category: Side Dish
Method: Roasting
Cuisine: American
Diet: Vegetarian

Ingredients

2 medium beets
2 large carrots, diced
2 parsnips, diced
1 large sweet potato, diced
3–4 sprigs fresh rosemary
1/4 cup honey
2–3 tablespoons olive oil
Salt, to taste
Black pepper, to taste (optional)

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Instructions

Preheat oven to 390°F (200°C).
Dice carrots, parsnips, and sweet potato into uniform pieces.
Wrap beets in foil after drizzling with olive oil and place on a separate baking tray.
Add diced vegetables (except beets) to a large roasting pan.
Drizzle with olive oil and honey, season with salt and pepper.
Mix well and nestle rosemary sprigs among the vegetables.
Roast for 45 minutes or until vegetables are fork-tender and caramelized.
Remove beets, peel and dice to match other vegetables, then add to pan and toss.
Serve warm with optional garnishes like flaky salt, extra honey, or yogurt spread.

Notes

Dice vegetables into similar sizes for even cooking.
Cook beets separately to prevent color bleeding.
Use maple syrup instead of honey for a vegan version.
Don’t overcrowd the roasting pan to ensure crispiness.

Find it online: https://recipeshots.com/honey-roasted-winter-vegetables/