Honey Roasted Root Vegetables

Honey Roasted Root Vegetables

Honey Vinaigrette Reading Honey Roasted Root Vegetables 2 minutes Next Lavender Honey Shortbread Cookies

Honey Roasted Root Vegetables

This recipe is very flexible. We used our favourite root veggies, so feel free to use your own favourites. This is the perfect dish to bring to your next family dinner or potluck.

1 hour


15 mins


Serves 6 to 8



  • 2 parsnips 

  • 2 sweet potatoes 

  • 2 handfuls of baby potatoes 

  • colourful carrots 

  • 3 or 4 tablespoons olive oil 

  • 2 sprigs of rosemary 

  • 1 tablespoon butter 

  • 3 teaspoon White Raw Honey 

  • Salt and pepper to taste


  1. Preheat oven to 400 °F

  2. Wash and peel all vegetables, then chop into similar sizes for even cooking. Place veggies in your favourite roasting dish or pan and generously coat them in olive oil. 

  3. Strip two sprigs of rosemary and chop the leaves. Sprinkle the rosemary, salt and pepper on top. Roast at 400 °F for 40 minutes, tossing the mixture often. 

  4. Remove dish from the oven – carefully spoon White Honey and Butter on top. Place dish back in the oven and allow the butter and honey to melt. 
  5. After 5 minutes, toss and allow mixture to coat all vegetables in the honey and butter. Bake for 15 more minutes, or until all vegetables are tender. 

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