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