Preheat the oven to 425°F. In a large bowl, toss the root vegetables with the oil, honey and thyme and season with salt and pepper. Divide between two large, sturdy rimmed baking sheets.

Easy, Classic Roasted Root Vegetables. A simple formula for roasting any mix of root vegetables — be it carrots, parsnips, sweet potatoes, beets, turnips, or rutabagas. Prep time 10 minutes.

Roasted root vegetables 0 points Here’s a simple and healthy Weight Watchers recipe for roasted root vegetables. It’s easy to ...

Makes 8 to 10 servings. 3 medium carrots, peeled (or not), cut into 1/2-inch slices. 3 medium parsnips, peeled and cut into 1/2-inch slices. 1 medium rutabaga peeled and cut into 1-inch chunks ...

Drain any excess water from farro. Stir together farro, chopped parsley, vinegar, pepper, roasted vegetables and any residual oil from roasting pan, and remaining 1/2 teaspoon salt in a large bowl.

Roasting chicken, sweet potatoes, parsnips, onions, garlic and rosemary together melds flavors beautifully in this one-pan meal.