Sometimes the simplest foods are the best ones. While many Thanksgiving dishes are doctored with an array of herbs and spices, crumb toppings and specialty ingredients, home cooks should not snub a tray of golden brown roasted root vegetables. This quick and easy side dish is crunchy, spicy, savory and so colorful. The vegetables are chopped into bite sized pieces and tossed with honey, olive oil and chipotle chile powder for a kick of heat. When the carrots, parsnips and potatoes roast, the natural sugars as well as the honey caramelize creating a depth of flavor. This versatile side dish comes together in a flash and a definite crowd pleaser.
Roasted Honey Chipotle Root Vegetables
1/2 pound carrots
1/2 pound parsnips
1/2 pound Yukon Gold potatoes
2 tablespoons extra virgin olive oil
2 tablespoons of honey
1/2 teaspoon chipotle powder
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Step 1: Preheat oven to 425 degrees Fahrenheit. Line a baking sheet with aluminum foil.
Step 2: Peel the carrots, parsnips, and potatoes and cut them into one inch pieces.
Step 3: In a bowl, whisk together olive oil, honey, chipotle powder, black pepper and salt until well combined. Toss the carrots, parsnips, and potatoes with the olive oil mixture.
Step 4: Place carrots, parsnips, and potatoes on baking sheet in a single layer. Bake the root vegetables for 10 to 15 minutes, or until tender. Serve hot.