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Cozy, caramelized and perfectly golden, these honey-roasted vegetables have just the right balance of sweet, salty, and savory. They are a staple at my house, on repeat weekly as an easy side dish or to round out a dinner party menu. 

sweet potatoes, carrots, red potato, brussels sprouts and walnuts on a sheet pan with honey butter glaze
Jump to:
  1. 1 Erica’s Thoughts
  2. 2 What You’ll Need To Make Honey Roasted Vegetables
  3. 3 How to Make Honey Roasted Root Vegetables
  4. 4 Expert Tips
  5. 5 FAQs
  6. 6 Other fun side dishes for the holiday season:
  7. 7 Irresistible Honey Roasted Vegetables with Miso and Walnuts
    1. 7.1 Description
    2. 7.2 Ingredients
      1. 7.2.1 Sheet pan veggies
      2. 7.2.2 Glaze
    3. 7.3 Instructions
    4. 7.4 Notes
    5. 7.5 Would you like to save this?
    6. 7.6 Nutrition
    7. 7.7 Did you make this recipe?

Erica’s Thoughts

I’m in full-on holiday-planning mode. Not just the ‘big’ holidays, but like… what am I going to make throughout the season when I have random friends or cousins or parents drop by for a meal. I love to cook with the seasons and over the years I’ve developed an arsenal of easy, seasonal dishes that I can mix and match to make an incredible dinner. This is one of those dishes! Roasted veggies yes – but made a little more special with some crunchy walnuts and honey butter drizzle. It’s optional, but adding a dollop of miso paste to the honey butter adds an extra lovely layer of flavor.

You could serve these alongside some maple mustard salmon and lemony green beans, paired with chicken sausage and spooned over brown rice, tossed into pasta with parmesan cheese and shredded rotisserie chicken or with Thanksgiving turkey and mashed potatoes. Options are endless here, folks.

What You’ll Need To Make Honey Roasted Vegetables

picture of the ingredients needed to make honey roasted vegetables
  • Veggies: I go for sweet potato, red potatoes and carrots and Brussels sprouts. If I can find them I like to add parsnips but for whatever reason they’re impossible to find this year? Red onion, broccoli or cauliflower are also great additions.
  • Seasonings: extra virgin olive oil locks in moisture and helps with caramelization and then we season generously with smoked paprika, garlic powder, dried thyme, kosher salt, black pepper and your favorite all-purpose seasoning. My favorite seasoning is the Kinders meat and veggie rub. 
  • Glaze: a simple mixture of honey + butter takes these over the top! Add a spoonful of miso paste, if you have it. You can find it any regular grocery store in the asian foods aisle. 
  • Walnuts: Walnuts add a fun crunch- you could use pepitas, pecans, or sliced almonds.
  • Goat or Parmesan cheese (optional): I didn’t do this for the photos, but you can never go wrong with a sprinkle of cheese!

How to Make Honey Roasted Root Vegetables

Preheat your oven to 425°F and line a large baking sheet with parchment paper or a silicone baking mat. In a large mixing bowl or on the sheet pan, toss the sweet potato, carrots, red potatoes, and Brussels sprouts with a drizzle of olive oil, thyme, garlic powder, smoked paprika, all-purpose seasoning, salt, and pepper.

chopped veggies on a sheet pan
seasonings and olive oil added to veggies on a sheet pan

Spread chopped vegetables out in a single layer. Place in the preheated oven for 20 minutes.

raw vegetables tossed with olive oil and seasonings on a baking tray
hand pouring a honey butter glaze on roasted vegetables

While that’s happening, whisk together the melted butter, honey, and miso paste in a small bowl. Pull the veggies out, add the walnuts, drizzle on your honey glaze, and toss to coat. Slide it all back in the oven for 5-6 more minutes until golden, glossy, and fragrant.

spoon scooping up roasted honey walnut vegetables
white plate with glazed salmon, lemon green beans and honey roasted vegetables

Add the roasted veggies to a large serving platter or bowl and garnish with fresh thyme, a squeeze of lemon juice and/or goat cheese, if desired. This is a perfect side dish for a festive dinner party or weeknight meal.

Expert Tips

  • Cut the root veggies roughly the same size (about ½-inch pieces) so it all roasts quickly and evenly.
  • If your veggies seem crowded, divide them between two sheet pans, they’ll caramelize better.
  • Swap the walnuts for pecans or hazelnuts if that’s what you have.
  • Leftovers? Re-crisp up the veggies in an air fryer or under the broiler for a few minutes. They’re great tossed into salads, grain bowls, or even scrambled eggs the next morning.

FAQs

Can I use other vegetables?

Yes! Parsnips, butternut squash, beets, red onion, broccoli are all great options. Chop everything to roughly the same size so it roasts evenly.

How should I store and reheat?

Store leftover veggies in an airtight container in the fridge for up to 4 days. Reheat in the air fryer for 5-7 minutes at 375°F or under the broiler for 2-3 minutes.

What should I serve with honey roasted vegetables?

I love and recommend maple mustard salmon (recipe coming soon!), miso chicken thighs, grilled steak or the best Thanksgiving turkey!

What if I don’t have miso?

Miso adds a lovely umami and depth of flavor, but I’ve made this recipe without, and it’s still delicious. Simply omit the miso, or you could add a splash of Worcestershire sauce, gochujang, or harissa to the honey butter. The latter two will add a little spice.

Other fun side dishes for the holiday season:

Balsamic asparagus

Lemony green beans

Roasted sweet potatoes with crispy sage

Super cheesy orzo with bacon breadcrumbs

​The best garlic mashed potatoes

white serving bowl with honey roasted sweet potatoes, red potatoes, brussels sprouts and carrots
two white plates with green beans, roasted veggies and salmon, glass of red wine, gold fork

​Your roasted veggie game is about to go to a whole new level.

If you try and like this recipe please don’t forget to leave a comment and star rating down below! If you love more lifestyle, behind the scenes and ‘eating in real life’ type of content come find me over on Instagram, @itsaflavorfullife, I love connecting with you all there!

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sweet potatoes, carrots, potatoes and brussels sprouts on a sheet pan with walnuts and honey butter glaze

Irresistible Honey Roasted Vegetables with Miso and Walnuts

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  • Author: Erica
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 8 servings as a side dish 1x
  • Category: Side Dish
  • Method: Roast
  • Cuisine: American
  • Diet: Vegetarian
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Description

These honey roasted vegetables are caramelized, golden, and drizzled with a buttery honey glaze for the perfect cozy and colorful side dish.

 

Ingredients

Units Scale

Sheet pan veggies

  • 1 large sweet potato, 1/2-inch cubes
  • 3 carrots, peeled and sliced in 1/2-inch rounds
  • 3 red potatoes, 1/2-inch cubes
  • 10 oz brussels sprouts, halved or quartered
  • 3 tablespoons extra virgin olive oil
  • 1 heaping teaspoon EACH dried thyme, garlic powder, smoked paprika and all-purpose seasoning
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper

Glaze

  • 2 tablespoons butter, melted
  • 2 tablespoons honey
  • 1 tablespoon white miso paste, optional
  • 1/2 cup roughly chopped walnuts
For serving (optional): Parmesan or goat cheese, fresh herbs, lemon wedges, red pepper flakes

Instructions

  1. Preheat oven to 425°F. Line a large sheet pan with a silicone baking mat or parchment paper. Toss the sweet potato, carrots, potatoes and brussels sprouts with olive oil and all seasonings, making sure everything is evenly coated. Spread the veggies in an even layer on the pan. Roast for 20 minutes.
  2. Whisk together the melted butter, honey and miso paste (if using). Remove vegetables from the oven, add the walnuts, drizzle on the honey butter and toss to combine. Return to the oven for 5-6 minutes until everything is crispy and golden around the edges. Sometimes I like to finish with the last 60 seconds on broil for extra crispy goodness.
  3. Serve hot with your favorite protein or grain. Add a sprinkle of goat cheese or parmesan and squeeze of lemon, if desired!

Notes

Refer to above blog post for serving suggestions, expert tips and answers to frequently asked questions.

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Nutrition

  • Serving Size: 1 cup
  • Calories: 244
  • Sugar: 9.3 g
  • Sodium: 221.3 mg
  • Fat: 13.4 g
  • Carbohydrates: 29.8 g
  • Fiber: 5.2 g
  • Protein: 4.8 g
  • Cholesterol: 7.6 mg

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