Honey and Thyme Roast Winter Vegetables


This one is a delicious but simple side dish. It is important to pay attention to the vegetables that will accompany your main meal and ensure that they are really tasty and nourishing. For a completely vegan version, you can replace the honey here with brown rice syrup. I love the sweetness that the honey or syrup brings to this side, it balances out the slight bitterness of the sprouts perfectly and slightly caramelises the vegetables. A small amount of thyme makes a meal taste so festive and flavoursome. Don’t forget to season the vegetables well with a good amount of high quality salt (I use himalayan) and pepper. This recipe serves 4 as a side!

Honey and Thyme Roast Winter Vegetables
Prep time
Cook time
Total time
Serves: 4
  • 4 large carrots
  • 4 medium parsnips
  • Approx. 15 brussels sprouts
  • 4 sprigs of fresh thyme
  • 2 tbsp extra virgin olive oil
  • 1 tbsp pure runny honey, or brown rice syrup
  • 1 tsp apple cider vinegar
  • ½ tsp salt
  • ½ tsp ground black pepper
  1. Preheat the oven to 180 degrees celsius
  2. Peel and chop the carrots and parsnips lengthways into batons and place into a lined roasting dish
  3. Cut the sprouts in half and set aside (these take less time to cook)
  4. Drizzle the olive oil and apple cider vinegar over the vegetables and sprinkle on the salt and pepper
  5. Toss the vegetables until the oil is evenly distributed
  6. Drizzle the honey or syrup over the vegetables and garnish with the thyme, breaking off some of the leaves so that they are loose
  7. Roast for about 15 minutes and then remove from the oven and add the sprouts
  8. Mix the sprouts into the other vegetables to ensure they are covered with oil and place back into the oven
  9. Roast for about another 20 minutes until golden brown


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