Loading...

Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.

In a large bowl, combine the carrots, parsnips, sweet potatoes, and red onion. Drizzle with olive oil, honey, chopped fresh thyme, salt, and black pepper. Toss until all vegetables are evenly coated.

Spread the seasoned root vegetables in a single layer on the prepared baking sheet.

Roast for 30-35 minutes, stirring halfway through, until the vegetables are tender and caramelized. Keep warm.

While the vegetables are roasting, place the peeled and cubed Russet potatoes in a large pot. Cover with cold water by about 1 inch. Add a pinch of salt. Bring to a boil over medium-high heat.

Reduce heat to medium and simmer for 15-20 minutes, or until the potatoes are very tender when pierced with a fork.

Drain the potatoes thoroughly. Return them to the hot pot over low heat for 1-2 minutes to dry out any excess moisture.

Add the minced garlic, unsalted butter, warmed heavy cream, warmed milk, salt, and black pepper to the potatoes. Mash with a potato masher until smooth and creamy. Taste and adjust seasoning if needed.

Serve the creamy garlic mashed potatoes alongside the honey-glazed root vegetable medley. Garnish with fresh chives.


Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.

In a large bowl, combine the carrots, parsnips, sweet potatoes, and red onion. Drizzle with olive oil, honey, chopped fresh thyme, salt, and black pepper. Toss until all vegetables are evenly coated.

Spread the seasoned root vegetables in a single layer on the prepared baking sheet.

Roast for 30-35 minutes, stirring halfway through, until the vegetables are tender and caramelized. Keep warm.

While the vegetables are roasting, place the peeled and cubed Russet potatoes in a large pot. Cover with cold water by about 1 inch. Add a pinch of salt. Bring to a boil over medium-high heat.

Reduce heat to medium and simmer for 15-20 minutes, or until the potatoes are very tender when pierced with a fork.

Drain the potatoes thoroughly. Return them to the hot pot over low heat for 1-2 minutes to dry out any excess moisture.

Add the minced garlic, unsalted butter, warmed heavy cream, warmed milk, salt, and black pepper to the potatoes. Mash with a potato masher until smooth and creamy. Taste and adjust seasoning if needed.

Serve the creamy garlic mashed potatoes alongside the honey-glazed root vegetable medley. Garnish with fresh chives.
