Sweet Side for Fall

I'm always looking for interesting side dishes. This one passed muster with my son.

Honey-Roasted Vegetables (from EveryDay Food magazine)

2 medium sweet potatoes (1 lbs. total), peeled, halved, and cut into 1/2-inch pieces
4 medium carrots, cut into 1/2-inch pieces
2 medium parsnips, peeled and cut into 1/2-inch pieces
1/2 C walnut halves
1/4 C honey
2 TBSP extra-virgin olive oil
coarse salt and pepper
3 to 5 springs thyme

Preheat oven to 375. In a 3-quart baking dish, toss together sweet potatoes, carrots, parsnips, walnuts, honey and oil; season with salt and pepper. Top with thyme sprigs and roast until vegetables are browned at the edges and tender when pierced with a knife, about one hour.

This was easy to throw together and very tasty. I served it alongside grilled chicken and salad. It also made the whole house smell good.