Food & Wine's Honey Glazed Roasted Root Vegetables

Pre-Thanksgiving I decided to make this while my parents are visiting. It’s a simple way to make a lot of food and relatively quickly. It is also a perfect fall/winter dish. I skipped the sherry part of it altogether. After removing the foil, I added 12 spears of asparagus that I had tossed with a little olive oil and salt and pepper as well. These were baked for just the last 10 minutes so they wouldn’t get soggy-just perfectly cooked.

I also sprinkled about 1 tbsp of light brown sugar over the top of everything for those last 10 minutes to help glaze them (minus the sherry). I also didn’t have fresh thyme sprigs so I used dried thyme to sprinkle over it all. We all thought it was tasty and finished every bite, even the celery root that I had never cooked before. It came out kinda soft and white/clear. I’m not sure I’ve ever had it before actually, maybe just pureed like mashed potatoes–all in all, an easy group dish and well-liked by everyone! Here’s my roasted root veggies: +FOOD & WINE

©EverydayCookingAdventures 2012

Honey-Glazed Roasted Root Vegetables

From: Food & Wine Magazine, Best Recipes of 2007: Perfect Vegetables, Nov. 2007

ACTIVE: 10-15 MIN
TOTAL TIME: 50 MIN
SERVINGS: 5

INGREDIENTS

2 parsnips, peeled and sliced 1/4 inch thick
2 carrots, peeled and sliced 1/2 inch thick
1 celery root—peeled, quartered and sliced 1/2 inch thick chunks
1 turnip, peeled, quartered and sliced 1/2 inch thick chunks
1/4 cup extra-virgin olive oil
1/4 cup honey
4 thyme sprigs
Salt and freshly ground pepper
2 tablespoons sherry vinegar

DIRECTIONS
1. Preheat the oven to 425°F. In a medium-large bowl, toss the root vegetables with the oil, honey and thyme and season with salt and pepper. Scatter the vegetables into a single layer on a sturdy rimmed baking sheet.2. Cover with foil and roast for 30 minutes. 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.