Roasted Vegetables

A crew of not-your-ordinary vegetables roasted to golden perfection makes a side to savor, enhanced simply with butter, honey, salt and pepper.

Makes 6 servings


  • 1 acorn squash, cut into 1-inch thick wedges
  • 3 parsnips, peeled and chopped
  • 3 carrots, peeled and chopped
  • 3 small turnips, peeled and halved
  • 3 gold beets, peeled and chopped
  • 1 fennel bulb, halved, cored, and sliced (reserve fennel fronds)
  • 1 red onion, cut into wedges
  • 2 tbsp olive oil
  • Kosher salt
  • Pepper
  • 2 tbsp butter
  • 2 tbsp honey
  • ⅓ cup fennel fronds


Preheat oven to 350°F. In a large bowl toss vegetables with oil and season with kosher salt and pepper. Scatter vegetables on a baking sheet and cover tightly with foil. Roast 1 hour. Remove foil. Increase oven temperature to 400°F. Roast 15 to 20 minutes more or until tender.

Transfer vegetables, butter, honey and fronds to a large bowl. Toss mixture until thoroughly combined.

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