Roasted Root Vegetables
Ingredients
- 1/4 cup honey
- 1/4 cup extra virgin olive oil
- kosher salt and ground black pepper (to taste)
- 1 pound multicolored carrots (peeled, halved, then sliced roughly 2-inches long)
- 1 pound parsnips (peeled, halved, then sliced roughly 2-inches long)
- 1 pound golden beets (peeled, quartered, then sliced roughly 1/2-inch thick)
- 1 tablespoon fresh thyme (finely chopped)
- 1 tablespoon fresh rosemary (finely chopped)
- 1 tablespoon apple cider vinegar
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