December 12, 2011
Honey roasted root vegetables is one of the easiest yet most gratifying dishes a person can cook. The vegetables transform in the oven becoming caramelized and sweet. Use this recipe as a guideline. Choose whatever selection of root vegetables you like or pick up what looks good in the market. I sometimes like to substitute the honey for maple syrup and add a pinch of cayenne pepper (or even red curry paste) for an extra kick. Eat a big bowl of these honey roasted root veggies for a simple supper or serve them alongside a beautiful roasted chicken.
2 leeks, sliced
2 onions, cut into quarters
2 inches large carrots, peeled and cut into 1 pieces
4 inches small rutabaga, peeled and cut into 1 pieces
2 inches large parsnips, peeled and cut into 1 pieces
1 inch celery root, peeled and cut into 1 pieces
4 inches medium sized red potatoes, unpeeled and cut into 1 pieces
5 sprigs of thyme
1/4 cup of olive oil
3 TBS of honey
Salt and pepper
In a large bowl, mix all the vegetables and the thyme sprigs together. Whisk olive oil and honey together and add to the vegetables. Salt and pepper. Roast in oven at 425 degrees for about 45 minutes or until vegetables are tender, stirring occasionally.