Air date: September 14, 2017. Source: Chef John Folse.
Prep Time: 1½ Hours
Yields: 12 Servings
Root vegetables such as parsnips were brought to America with the early colonists and grown in the cool climate. It is no surprise that these vegetables made their way to colonial tables and have been associated with holiday feasts ever since.
1¼ pounds parsnips, peeled and (½-inch) sliced
1¼ pounds carrots, peeled and (½-inch) sliced
1 (1¼-pound) celery root, peeled, quartered and (½-inch) sliced
1¼ pounds golden beets, peeled and (½-inch) sliced
½ cup honey
½ cup extra-virgin olive oil
6 sprigs thyme
salt and ground black pepper to taste
granulated garlic to taste
2 tbsps sherry vinegar
Preheat oven to 425°F. In a large bowl, toss root vegetables with honey, oil and thyme then season to taste with salt, pepper and granulated garlic. Divide between 2 large, rimmed baking sheets. Layer on baking sheets and cover with aluminum foil. Roast 40 minutes or until vegetables are tender, shifting pans once during cooking process. Remove foil and roast 10 additional minutes. Return vegetables to bowl, stir in vinegar then adjust seasonings with salt and pepper. Serve immediately.