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Roasted Root Vegetables
Roast: 35 mins at 425°F
Ingredients
- 4 medium parsnips, peeled, halved lengthwise and cut into 1-inch pieces
- 4 medium turnips, peeled and cut into 1-inch pieces or 1 medium rutabaga, peeled and cut into 1-inch pieces
- 2 small Yukon gold potatoes, peeled and cut into quarters or 1 medium sweet potato, peeled and cut into 1-inch pieces
- 3 medium carrots, halved lengthwise and cut into 1-inch pieces
- 2 medium yellow onions, cut into 1-inch-wide wedges
- 8 leaves of fresh sage, slivered
- 3 tablespoons olive oil
- 1 1/2 teaspoons sea salt or kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 cup honey
- 2 leaves fresh sage, snipped
Directions
1. In a large greased roasting pan combine parsnips, turnips or rutabaga, potatoes, carrots, onions, and the 8 leaves of slivered sage. Combine oil, salt, and pepper; drizzle over vegetables in pan. Toss lightly to coat.
2. Roast, uncovered, in a 425 degree F oven for 30 to 35 minutes until vegetables are lightly browned and tender, stirring occasionally. Drizzle honey over vegetables. Stir gently to coat. Bake 5 minutes more. To serve, sprinkle with the snipped sage.
I found this when it was first published and it has been part of every Thanksgiving since!!! A lovely new tradition! The only dish I've ever taken that people ask me for the receipe. Thank you.
11/13/2009 08:02:27 PM Report Abuse