Apricot-Honey Glazed Roasted Root Vegetables
1 pound parsnips, peeled and sliced 1/2 inch thick
1 pound carrots, peeled and sliced 1/2 inch thick
1 pound red potatoes sliced 1/2 in thick
1 pound golden beets, peeled and sliced 1/2 inch thick
1 large onion sliced
1/3 cup extra-virgin olive oil
1/4 cup honey
1/4 cup apricot jam
6 thyme sprigs
Salt and freshly ground pepper
Preheat the oven to 425°.
In a large bowl, toss the vegetables with the oil, honey, jam and thyme and season with salt and pepper. Divide between 2 large, sturdy rimmed baking sheets. Cover with foil and roast for 40 minutes, shifting the pans once, until the vegetables are tender. Remove the foil and roast for 10 minutes longer until glazed.
Serve immediately. Enjoy!