Roasted Root Vegetables

This recipe is from Cupcake or Sosew—I know both of them have made it and said it was delicious.  It is!


Serves 12

1 1/4 lbs of parsnips, peeled and sliced 1/2 inch thick

1 1/4 lbs of carrots, peeled and sliced 1/2 inch thick

1 3/4 pounds golden beets (I used regular beets—see the pretty red color?), peeled and sliced 1/2 inch thick

1 1/4 lb celery root, peeled, quartered and sliced 1/2 inch thick

1/2 cup extra-virgin olive oil

1/3 cup honey

1/2 teaspoon dried thyme

salt and pepper

2 tablespoons sherry vinegar (but I used Balsamic)

Preheat oven to 425.  In large bowl, toss the vegetables with the oil, honey and thyme, season with salt and pepper.  Divide between two large, sturdy rimmed cookie sheets lined with foil.  Cover with foil and roast for 40 minutes, shifting the pans once, until the vegetables are tender.

Remove 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.

(I did not cover with foil, and I used the Balsamic vinegar with the rest of the wet ingredients before baking–they came out great!  I also only cooked for 40 minutes total.)

Friend Sosew substituted turnips for the beets and said it was delicious, too.

This tastes almost like candy—and it is so pretty with the red beets.  While it takes a while to do all the chopping, it’s worth it.  What a great way to eat your veggies!