Roasted Root Vegetables with Honey and Goat Cheese

Trace doesn’t skimp on the goat cheese or the parsnips for this quick, healthy (and colorful) recipe.

The Story

“Root vegetables, with their vibrant colors, are a radiant addition to the winter table, bringing a burst of natural beauty to even the drabbest setting. These earthy delights not only dazzle the eye but also delight the palate with their rich, distinct flavors. What’s more, they’re in season during the winter months, ensuring peak freshness and taste. As someone who tends to a garden, I have the pleasure of harvesting my own root vegetables. Their hues of deep purple, bright orange, and rich green are a testament to their nutritional value and freshness. One of the joys of cultivating these hearty crops is their ability to store for extended periods, providing a source of nourishment throughout the winter. Whether roasted to perfection as a hearty side dish or incorporated into a quick weeknight meal alongside succulent chicken, these root vegetables offer both visual and culinary splendor to any winter feast.

– Trace Barnett

Roasted Root Vegetables with Honey and Goat Cheese (Serves 4 – 6)


4 tablespoons olive oil, divided
Juice of 1 lemon
2 tablespoons chopped parsley
1 tablespoon chopped thyme
(Optional) 5–6 pieces of chicken (breasts, thighs, or legs)
2 turnips, peeled and chopped
3 sweet potatoes, coarsely chopped
2 parsnips, peeled and chopped
4 carrots, peeled and chopped
2 beets, peeled and coarsely chopped
1/2 teaspoon salt
1/2 teaspoon pepper
6-8 ounces goat cheese
1/4 cup honey, preferably goldenrod
Fresh rosemary sprigs, for garnish


  1. Preheat oven to 400 degrees.
  2. In a small bowl, whisk together olive oil, lemon juice, and fresh herbs. (If using chicken; pat chicken dry and arrange on a large sheet pan.)
  3. In a large bowl, combine chopped root vegetables with the olive oil mixture. Toss well to ensure pieces are evenly coated. Transfer to sheet pan with chicken and arrange vegetables around in a single layer. Sprinkle salt and pepper over chicken and vegetables.
  4. Cook for 25-35 minutes or until vegetables are easily pierced with a fork and the juices of the chicken run clear. Serve on a platter and garnish with fresh rosemary sprigs.

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