Honey Roasted Root Vegetables
By: Rosemary Mullally
Published: Thursday, March 3, 2011 - 6:23am

Ingredients




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

Preparation

1 In a large bowl, mix all the vegetables and the thyme sprigs together.   Add the olive oil and honey.   Salt and pepper.  Roast in oven at 425 degrees for about 45 minutes or until vegetables are tender, stirring occasionally.