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Honey Lemon Roast Veggies


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"Veggies roasted with honey, lemon, and thyme."

Serves 4-6 | Prep Time 10-15 minutes | Cook Time 25-35 minute bake time

Why I Love This Recipe

These roasted veggies are delicious. Do not throw any away, they make a wonderful sandwich or salad for lunch the next day.


Ingredients You'll Need

Vegetables of your choice:
Potatoes-red or gold
Sweet potatoes
Carrots
Beets
Onions
Leeks
Parsnips
Blanched green beans
1/4 c. olive oil
1 T. honey
1 T. lemon juice
1 T. fresh thyme, minced (or 1/2 t. dried thyme)
garlic salt and pepper to taste


Directions

Since you are roasting these veggies to serve with Honey Lemon Roast Chicken, you will be roasting them at 500 F, so do not cut the pieces too small. For example the right size is a small red potato, cut in half. Cut the other veggies to similar in size. Place veggies in a large bowl. Mix together olive oil, lemon juice, honey, and thyme in a small bowl, pour over veggies, garlic salt and pepper to taste and mix well. Place veggies on a baking sheet lined with parchment paper. Roast with chicken for 15 minutes, turn veggies over and roast another 10-15 minutes or until browned and tender. Serve immediately with chicken.


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