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Prep Time
20 mins
Total Time
60 mins
Serves
12
Ingredients
¼ cup
Canola oil
60 ml
2 tbsp
Thyme, fresh
30 ml
1 tbsp
Apple cider vinegar
15 ml
1 tbsp
Honey
15 ml
½ tsp
Salt
2 ml
¼ tsp
Pepper
1 ml
3
Carrots, peeled, cut in 1 inch chunks
2 medium
Sweet potatoes, peeled, cut in 1 inch chunks
1 small
Butternut squash, peeled, seeded, cut in 1 inch chunks
3
Beets, peeled, cut in 1 inch chunks
6 cloves
Garlic, peeled
Directions
Step 1
Preheat oven to 425˚F (220˚C). In a large bowl, whisk oil with thyme, vinegar, honey, salt and pepper. Add carrots, sweet potatoes, squash, beets and garlic to bowl. Turn to coat vegetables with honey mixture. Spread on baking sheet in a single layer.
Step 2
Bake 45 to 50 minutes, until tender and lightly caramelized. Serve warm or at room temperature.
Tip: Roasting brings out the natural sweetness in vegetables, and is a different way to cook your old favorites.
Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
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