2 medium sweet potatoes and into peeled halved cut into ½-inch pieces (1 pound total)
4 medium carrots cut into ½-inch pieces
2 medium parsnips peeled cut into ½-inch pieces
0.5 cup walnut halves
0.3 cup honey
2 tablespoons olive oil extra virgin extra-virgin
1 serving coarse mustard
3 sprigs thyme leaves
Equipment
oven
knife
baking pan
Directions
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. Top with thyme sprigs and roast until vegetables are browned at edges and tender when pierced with a knife, about 1 hour.
