Oak Honey Glazed Root Vegetables

Course: Sides, Lunch, DinnerCuisine: American, MediterraneanDifficulty: Easy

As soon as there is a chill in the air, I long for roasted vegetables and never tire of trying new flavor combinations. I came across this recipe in Food and Wine by Grace Parisi and thought, "I wonder how it would taste with some portoula oak honey...". And guess what? The vegetables were amazing!! I made a couple of tweaks based on what I found at the local farm stand and you can feel free to do the same. But definitely try it and let me know what you think!

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Ingredients

2 lbs carrots
2 lbs parsnips
1 - 1.5 lbs celery root
1/2 cup extra virgin Greek olive oil
1/2 cup portoula oak honey
6-8 sprigs fresh thyme
Kosher salt
Freshly ground black pepper
2 Tbs sherry vinegar

Directions

Preheat oven to 425 degrees F (I use convection setting)
Prepare your vegetables by peeling and slicing 1/2 inch thick; be sure to cut vegetables so they are uniform in size
In a large bowl, toss the root vegetables with the oil, honey and thyme; season with salt and pepper
Divide between two large, sturdy rimmed baking sheets
Cover with foil and roast for 40 minutes, shifting the pans once, until the vegetables are tender
Remove the foil and roast for 10-20 minutes longer, until glazed
Return them to the bowl and stir in the vinegar, then season with salt and pepper; add more fresh thyme - it makes a huge difference!
Serve right away

Notes

You need 5 pounds of vegetables for this recipe. A little over is probably fine too. Use whatever root vegetables you love and what's available. Heirloom rainbow carrots would be beautiful along with the parsnips. Celery root may be a little harder to find, but use it if you can find it. The original recipe called for golden beets. I couldn't find any, so I adjusted the quantities based on what I found.
The oak honey was beautiful in this recipe, but you can certainly use your favorite portoula honey variety and expect delicious results!

Oak Honey Glazed Root Vegetables

Ingredients

Directions

Notes

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