Sign In Chef

OR

No account yet? Sign up.

Forgot your password?

×

Our Disclaimer (The serious stuff)

By using our free meal planner (and the rest of spoonacular.com) you have to agree that you and only you are responsible for anything that happens to you because of something you have read on this site or have bought/cooked/eaten because of this site. After all, the only person who controls what you put in your mouth is you, right?

Spoonacular is a recipe search engine that sources recipes from across the web. We do our best to find recipes suitable for many diets — whether vegetarian, vegan, gluten free, dairy free, etc. — but we cannot guarantee that a recipe's ingredients are safe for your diet. Always read ingredient lists from the original source (follow the link from the "Instructions" field) in case an ingredient has been incorrectly extracted from the original source or has been labeled incorrectly in any way. Moreover, it is important that you always read the labels on every product you buy to see if the product could cause an allergic reaction or if it conflicts with your personal or religious beliefs. If you are still not sure after reading the label, contact the manufacturer.

We also attempt to estimate the cost and calculate the nutritional information for the recipes found on our site. Again, we cannot guarantee the accuracy of this information. Additionally, our nutrition visualizer that suggests that you limit sodium, sugar, etc., and get enough protein, vitamins, and minerals is not intended as medical advice. Similarly, our health tips are based on articles we have read from various sources across the web, and are not based on any medical training. The team behind spoonacular does not possess any medical qualifications and the information may be found to be incorrect or out of date based on future research. If you need help planning your diet or determining which foods (and recipes) are safe for you, contact a registered dietitian, allergist, or another medical professional.

Spoonacular is not responsible for any adverse effects or damages that occur because of your use of the website or any information it provides (e.g. after cooking/consuming a recipe on spoonacular.com or on any of the sites we link to, after reading information from articles or shared via social media, etc.)

×

Honey Roasted Root Vegetables

 
This recipe is vegetarian.vegetarian
This recipe can be made gluten free by choosing gluten-free versions of basic ingredients commonly found in supermarkets or online.gluten-free
This recipe can be made completely dairy-free.dairy-free
 
One serving costs about $0.21

$0.21 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

14 vegetarian,gluten-free,dairy-free,gluten free,dairy free,lacto ovo vegetarian side dish
spoonacular Score:24%

Spoonacular Score: 24%

 

Need a gluten free, dairy free, and lacto ovo vegetarian side dish? Honey Roasted Root Vegetables could be a tremendous recipe to try. This recipe makes 14 servings with 63 calories, 0g of protein, and 4g of fat each. For 21 cents per serving, this recipe covers 2% of your daily requirements of vitamins and minerals. It is brought to you by Foodista. 1 person were glad they tried this recipe. Head to the store and pick up leeks, olive oil, rutabaga, and a few other things to make it today. From preparation to the plate, this recipe takes approximately approximately 45 minutes. Overall, this recipe earns a not so amazing spoonacular score of 22%. Similar recipes are Honey-Roasted Root Vegetables, Honey-Roasted Root Vegetables, and Honey-Roasted Root Vegetables.

Ingredients

Servings:
2
2  leeks
leeks
2
2  onions
onions
2 inches
2 inches carrots
carrots
4 inches
4 inches rutabaga
rutabaga
2 inches
2 inches parsnips
parsnips
1 inch
1 inch celery root
celery root
4 inches
4 inches red potatoes
red potatoes
5 sprigs
5 sprigs thyme
thyme
0.25 cups
0.25 cups olive oil
olive oil
3 Tbs
3 Tbs honey
honey
some
some salt and pepper
salt and pepper
2  leeks
2
leeks
2  onions
2
onions
2 inches carrots
2 inches
carrots
4 inches rutabaga
4 inches
rutabaga
2 inches parsnips
2 inches
parsnips
1 inch celery root
1 inch
celery root
4 inches red potatoes
4 inches
red potatoes
5 sprigs thyme
5 sprigs
thyme
0.25 cups olive oil
0.25 cups
olive oil
3 Tbs honey
3 Tbs
honey
some salt and pepper
some
salt and pepper

Equipment

bowl
bowl
oven
oven
bowl
bowl
oven
oven


Instructions

In a large bowl, mix all the vegetables and the thyme sprigs together. Add the olive oil and honey. Salt and pepper. Roast in oven at 425 degrees for about 45 minutes or until vegetables are tender, stirring occasionally.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $0.21
Ingredient
2 leeks
2 onions
4 inches rutabaga
2 inches parsnips
1 inch celery root
4 inches red potatoes
5 sprigs thyme
¼ cups olive oil
3 Tbs honey
Price
$0.67
$0.48
$0.02
$0.02
$0.02
$0.02
$0.27
$0.64
$0.77
$2.90

Tips

Health Tips

  • Many people proclaim the health benefits of honey, saying it possesses antibacterial, antiviral, anti-inflammatory, and antioxidant properties. Although the extent of its health benefits in humans remains unclear, studies have indeed confirmed that honey can help with cold symptoms and even heal wounds and prevent infections. If you're looking to reap the potential health benefits, dark raw honey is likely the best option.

Price Tips

  • Fresh herbs can be expensive, so don't let them go to waste. If you have any leftovers, you might be able to freeze them. The Kitchn recommends freezing hardy herbs like rosemary and thyme in olive oil, while Better Homes and Gardens suggests using freezer bags to freeze basil, chives, mint, and more.

Cooking Tips

  • Fresh herbs should be added toward the end of the cooking process — even at the very last minute?especially delicate herbs like cilantro, basil, and dill. Hardier herbs like bay leaves, rosemary, and thyme can be added earlier.

  • Don't have fresh herbs? Substitute dried herbs, but use about 1/3 less because dried herbs are more potent than fresh.

  • You should not store your onions with your potatoes because the gases they emit will make each other spoil faster. For more information about selecting and storing onions, check out this lesson about onions in the academy.

  • To keep your eyes from stinging and watering while cutting onions, trying popping the onion in the freezer for 15 minutes before you plan to start cooking. Chilling the onion slows the release of the enzyme responsible for teary eyes.

  • get more cooking tips

Green Tips

  • Buying local honey from beekeepers in your area not only supports your community but helps those beekeepers protect bees! LocalHarvest can help you locate some tasty honey produced near you.

Disclaimer

Nutritional Information

Quickview
63 Calories
0.43g Protein
3g Total Fat
7g Carbs
3% Health Score
Limit These
Calories
63
3%

Fat
3g
6%

  Saturated Fat
0.55g
3%

Carbohydrates
7g
2%

  Sugar
4g
5%

Cholesterol
0.0mg
0%

Sodium
17mg
1%

Get Enough Of These
Protein
0.43g
1%

Vitamin K
8µg
8%

Vitamin A
289IU
6%

Manganese
0.1mg
5%

Vitamin E
0.68mg
5%

Vitamin C
3mg
4%

Folate
11µg
3%

Vitamin B6
0.05mg
3%

Fiber
0.62g
2%

Iron
0.42mg
2%

Potassium
58mg
2%

Magnesium
6mg
2%

Calcium
13mg
1%

Copper
0.03mg
1%

Vitamin B1
0.02mg
1%

Phosphorus
10mg
1%

covered percent of daily need

Related Recipes