ROASTED WINTER VEGETABLES - Dinner Recipe | BCLIQUOR

Ingredients

• 2 bunches medium-sized heirloom carrots, scrubbed and halved
• 1 lb (500 g) Brussels sprouts, trimmed and halved
• 1 lb (500 g) small parsnips, scrubbed and halved
• ½ lb (250 g) small red onions, cut into eighths
• ½ cup (125 ml) extra-virgin olive oil
• 1 tbsp (15 ml) sea salt
• 1 tsp (5 ml) pepper
• 4 sprigs thyme, leaves removed from stems
• 1 tbsp (15 ml) honey