Honey-Glazed Roasted Root Vegetables
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Grace Parisi
The secret to this sweet, slightly tangy dish: the touch of sherry vinegar in the glaze.
Ingredients
1 1/4 lb. parsnips
1 1/4 lb. carrots
1 celery root
1 1/4 lb. golden beets
1/2 c. extra-virgin olive oil
1/2 c. honey
6 thyme sprigs
Salt and freshly ground pepper
2 tbsp. sherry vinegar
Instructions
Preheat oven to 425 degrees. In a large bowl, toss root vegetables with oil, honey, and thyme and season with salt and pepper. Divide between 2 large, sturdy rimmed baking sheets. Cover with foil and roast 40 minutes, shifting pans once, until vegetables are tender. Remove foil and roast 10 minutes longer, until glazed. Return to bowl and stir in vinegar, then season with salt and pepper. Serve right away.
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