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Honey-Roasted Vegetables

Martha Stewart
  • 70 minutes
  • Serves 4

INGREDIENTS

4

Carrots, medium

2

Parsnips, medium

2

Sweet potatoes, medium

3

sprigs Thyme

1/4 cup

Honey

1

Salt and ground pepper, Coarse

2 tbsp

Olive oil, extra-virgin

1/2 cup

Walnut, halves