Rosemary and Thyme Roasted Vegetables


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1 tbsp olive oil

1 tbsp honey

Pinch of salt

Pinch of ground Thyme (fresh optional)

Pinch of ground Rosemary (optional)

2 cups carrots, peeled and quartered

2 cups parsnips, peeled and quartered

2 cups onions, sliced

2 cups zucchini, sliced

2 cups baby red potatoes, quartered


(1)Pre-heat your oven to 350°F. (2) In a small bowl, mix together the oi, honey, and seasonings. In a large bowl, toss to coat cut vegetables. (3) Spread vegetables over a large baking sheet. (4) Bake for 40-45 minutes until all the vegetables are roasted. (5) Allow to cool for 10 minutes then serve.