Autumn Roasted Vegetables

honey walnut root vegetablesIt’s that beautiful time of year when winter squash and root vegetables are on the menu most frequently. There are thousands of variations, but you can find some of our favorites on our blog like Maple Glazed Root Vegetables and Winter Squash, Ginger Lime Roasted Carrots and most recently posted Honey Walnut Roasted Root Vegetables. These recipes are adaptable to whatever root vegetables or winter squash you have on hand. You can find them by clicking the link from our Home Page or at

Honey Roasted Autumn Vegetables & Walnuts

  • 1 pound Garnet Yams
  • 4 medium carrots, peeled and cut into 1/2-inch slices
  • 2 medium parsnips, peeled and cut into 1/2-inch slices
  • 1/2 cup walnut halves
  • 1/4 cup honey
  • 2 tablespoons extra-virgin olive oil
  • Coarse salt and ground pepper
  • 3-6 sprigs fresh thyme or a pinch of dried

Directions: Preheat oven to 375 degrees. In a 3-quart baking dish or Dutch oven, toss together sweet potatoes, carrots, parsnips, walnuts, honey and oil. Season to taste with salt and freshly ground pepper. Top the mixture with thyme sprigs. Roast for about 1 hour OR until the vegetables are tender and browned around the edges.

Great news! For a limited time local raw Honey and Organic Walnuts are discounted on our Sale & Feature Page. Shop now because these discounts are for a limited time and subject to change without notice.

About Rachel

Owner @ Brown Box Organics.
This entry was posted in Beets, Carrot, Onion, Potato, Slow Cooker, Uncategorized, Winter Squash, Yam & Sweet Potato and tagged , , , , , , , . Bookmark the permalink.

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