A sweet, hearty and healthy side dish to serve at a dinner gathering or use in meal preparation.
- 1 lb parsnips peeled and sliced about 1 inch thick
- 1 lb carrots peeled and sliced about 1 inch thick
- 1 lb celery root peeled and sliced as desired, about 1/2 inch thick each piece
- 1 lb golden beets peeled and sliced about 1 inch thick
- 1/2 cup olive oil extra virgin
- 1/2 cup honey
- 1/4 cup fresh thyme sprigs, de-vined
- salt to taste
- pepper to taste
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Preheat the oven to 425°. 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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In a large bowl, toss the root vegetables with the oil, honey and thyme and season with salt and pepper.
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Divide the vegetables onto two baking sheets (or pans, if that is what you have) lined with parchment paper.
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Cover the pans with foil and roast for 40-45 minutes. Check on them intermittently and move them around a bit. Cook a few minutes longer depending on desired tenderness.
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Remove the vegetables from the oven. Let them cool a little. Add a little extra salt and pepper and more fresh thyme if desired. Place them in a serving dish and enjoy!