HONEY-GLAZED ROASTED ROOT VEGETABLES - FOOD AND WINE

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HONEY-GLAZED ROASTED ROOT VEGETABLES - FOOD AND WINE image

Categories     Vegetable     Side     Roast     Thanksgiving

Yield 12 servings

Number Of Ingredients 9

1¼ pounds parsnips, peeled and sliced ½ inch thick
1¼ pounds carrots, peeled and sliced ½ inch thick
One 1¼-pound celery root, peeled, quartered, and sliced ½ inch thick
1¼ pounds golden beets, peeled and sliced ½ inch thick
½ cup extra-virgin olive oil
½ cup honey
6 thyme sprigs
Salt and freshly ground pepper
2 tablespoons sherry vinegar

Steps:

  • Preheat the oven to 425°. In a large bowl, toss the root vegetables with the oil, honey and thyme and season with salt and pepper. Divide between 2 large, sturdy rimmed baking sheets. Cover with foil and roast for 40 minutes, shifting the pans once, until the vegetables are tender. Remove the foil and roast for 10 minutes longer, until glazed. Return them to the bowl and stir in the vinegar then season with salt and pepper. Serve right away.

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