Overhead view shallow bowl filled with honey sage roasted root vegetables

Honey Sage Roasted Root Vegetables

Humble root vegetables such as carrots, beets, and parsnips get a nutritious glow-up thanks to the addition to a buttery, sweet, and herbaceous glaze in these Honey-Sage Roasted Root Vegetables. 

Prep: 15 minutesCook: 45 minutesTotal: 1 hour
Servings: 8 servings 1x


  • 56 medium carrots, peeled and cut into ½ inch piece (4 cups)
  • 23 medium parsnips, peeled and cut into ½ inch pieces (3 cups)
  • 23 medium beets, peeled and cut into ½ inch cubes (2 cups)
  • ½ medium red onion, sliced (1 cup)
  • ¼ cup butter, melted (may substitutes avocado oil or olive oil for dairy-free and vegan)
  • 1 tablespoon honey, plus more for drizzling 
  • 2 tablespoon roughly chopped fresh sage
  • ½ teaspoon fine salt
  • ¼ teaspoon black pepper
  • Flaky sea salt for garnishing


  1. Preheat the oven to 375℉. All ingredients for honey sage roasted root vegetables in small bowls and on a wooden cutting board.
  2. Add the vegetables to a large pan. Chopped carrots, parsnips, sweet potatoes, and beets on a baking sheet ready to be coated in glaze.
  3. In a small bowl combine the melted butter, honey, sage, salt, and pepper. Stir to combine. Honey sage glaze being poured over chopped root vegetables on a baking sheet.
  4. Drizzle the sauce over the vegetables and toss to coat. 
  5. Place the pan in the oven and roast for 40-50 minutes or until vegetables are cooked through and slightly golden brown on the outsides, tossing halfway through baking time. Roasted root vegetables on a baking sheet coated in honey sage glaze.
  6. To serve, transfer to a serving bowl, drizzle with a little honey and sprinkle with flaky sea salt.


© The Real Food Dietitians
Recipe By: Jessica Beacom