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Roasted beets carrot parsnips with thyme in a white bowl.

Honey Roasted Beets, Carrots and Parsnips

Course: Side Dish
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Servings: 6 servings
Author: Lisa Marie Todd


  • 2 garlic cloves minced
  • 1 tablespoon fresh thyme minced
  • 2 tablespoons olive oil
  • 2 tablespoon honey
  • 1/2 teaspoon Kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 3 carrots peeled, cut into even sized chunks
  • 3 parsnips cut into even sized chunks
  • 3 beets peeled, cut into 1 1/2” chunks
  • 1 lemon juiced


  1. Preheat oven to 425 degrees and line a sheet pan with parchment paper. Set aside.

  2. In a small bowl mix together garlic, thyme, olive oil, honey, salt and pepper.
  3. Place the vegetables on the parchment lined pan. Pour the garlic thyme and oil mixture over the vegetables and coat evenly. Make sure vegetables are spread out evenly on the pan.
  4. Roast for 40 to 45 minutes until the beets are tender. Check doneness by piercing with a fork.

  5. Transfer vegetables to a serving bowl. Squeeze fresh lemon juice over vegetables and serve.