My 1-Ingredient Upgrade for Delicious Roasted Vegetables (It’s Already in Your Pantry)

Root vegetables can be found in my fridge all winter long—when stored properly, this hearty produce remains fresh almost until the next growing season. I love stocking up on a variety of options at the last local farmer’s market of the year.

The recipe options feel endless with root veggies. Soups, stews, stir-fries, pastas, salads, and gratins are among my favorites, but simply roasting them is the most repeated recipe, and they come out delicious every single time.

Given my love affair with roasted roots, I’ve come up with plenty of ways to elevate this simple dish. However, my absolute favorite upgrade is already sitting in many of your pantries: honey.

Why I Love Roasting Root Veggies With Honey

Honey's sweet, floral flavor cuts through the root veggies’ intense earthiness, resulting in a more balanced dish. Using just the right amount of this ingredient won’t overpower the dish; instead, it will meld the vegetables' charred, savory flavor and saltiness in the most delicious way.

This result is reminiscent of what happens when you add honey to a vinaigrette—the final recipe doesn’t taste sweet, but rather more balanced and less acidic.

Adding honey to roasted veggies won’t necessarily make them taste sugary, but it can enhance the natural sweetness in carrots, beets, and sweet potatoes, giving a subtle nod to the candied root veggies many of us crave during the holidays.

Other Tips for Roasting Veggies with Honey

• Drizzle wisely: How much honey you add is key. For a full baking sheet of raw roots, I typically use somewhere between one and two tablespoons of honey, along with salt, pepper, and olive oil. You can experiment with adding more or less, depending on your personal taste.
• Brand matters: Not all honeys are created equal when it comes to taste and availability. My favorite widely available honey is Organic Hive. It's raw and unfiltered, has an amazing taste, is certified organic, and is ethically sourced from a small network of beekeepers.
• Roast the right way: Experts cite all sorts of temperatures for roasted root veggies, but I personally preheat my oven (another important tip!) to 425°F. At this temperature, my veggies become tender just as they reach the perfect level of caramelization.
• Consider some additions: If I have them on hand, I like to add some hearty herbs, like thyme or rosemary, before the roots hit the oven. Delicate herbs won't work this way; they might burn or turn brown during roasting.