Honey-Roasted Vegetables

This recipe is from Everyday Food, October, 2010.
Prep time: 10 minutes
Cook time: 1 hour
Servings: 4
2 medium Sweet potatoes (1 pound total) peeled, halved, and cut into 1/2-inch pieces
4 medium Carrots, cut into 1/2-inch pieces
2 medium Parsnips, peeled and cut into 1/2-inch pieces
1/2 cup Walnut halves
1/4 cup Honey
2 Tablespoons Extra-virgin Olive oil
Coarse Salt and Ground Pepper
3 to 5 sprigs Thyme
1. Preheat oven to 375 degrees. In a 3-quart baking dish, toss together sweet potatoes, carrots, parsnips, walnuts, honey, and oil; season with salt and pepper.
2. Top with thyme sprigs and roast until vegetables are browned at edges and tender when pierced with a knife, about 1 hour.

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