Honey Glazed Roasted Root Vegetables
|Parsnips||1 1⁄4 Pound, peeled and sliced 1/2 inch thick|
|Carrots||1 1⁄4 Pound, peeled and sliced 1/2 inch thick|
|Celery root||1 1⁄4 Pound, peeled, quartered and sliced 1/2 inch thick|
|Golden beets||1 1⁄4 Pound, peeled and sliced 1/2 inch thick|
|Extra virgin olive oil||1⁄2 Cup (8 tbs)|
|Honey||1⁄2 Cup (8 tbs)|
|Freshly ground black pepper||To Taste|
|Sherry vinegar||2 Tablespoon|
Preheat the oven to 425° In a large bowl, toss the parsnips, carrots, celery root and golden beets with the oil, honey and thyme sprigs and season with salt and black pepper.
Divide the root vegetable mixture between 2 large, sturdy rimmed baking sheets.
Cover both sheets with foil and roast for 40 minutes, rotating the pans from top to bottom and back to front half way through, until the vegetables are tender.
Remove the foil and roast for 10 minutes longer, until glazed.
Return them to the bowl, stir in the vinegar and season with salt and pepper.