I absolutely love this recipe for roasted root vegetables. It's easy to prepare, healthy and delicious. I see myself making this side dish the entire fall and winter season, over and over and over. The whole family devoured these vegetable and were looking for more when the bowl was empty. I am already craving another serving, maybe I will have to make them again this weekend.
The original recipe comes from the cookbook Cooking Light: Cooking through the seasons. The book is broken down into 4 chapters for each season. When I was looking for some recipes for the week I decided to look though the book under the autumn chapter and came across the recipe. My only wish is that I discovered this recipe before so I could have been eating this all along.
The recipe you will find below is my adaptation of the dish. I omitted the garlic but you could easily add in a few gloves of garlic with the other vegetables. I hope you will try this recipe and enjoy it this autumn when all the vegetables are in season.
Honey Roasted Root Vegetables
1 small butternut squash, peel and diced (or 1/2 a large squash)
1 small fennel bulb-sliced
2 medium sized parsnips-diced
2 medium sized carrots-diced
1 large red skin potato-diced
3 large shallots-peeled and quartered
1 tbsp olive oil
1/2 tsp fresh thyme
3/4 tsp salt
1/4 tsp fresh ground pepper
1-2 tbsp honey
2 tsp cider vinegar
1. Preheat oven to 450°. Line a baking sheet with parchment paper or spray with cooking spray. Set aside.
2. In a large bowl combine all the diced vegetables (try to keep around the same size to ensure even cooking). Add in the olive oil, thyme, salt and pepper. Toss well to coat evenly.
3. Arrange the vegetable mixture in a single layer on baking sheet.
4. Bake at 450° for 25 minutes or until vegetables are browned and tender.
5. Place vegetable mixture in a large bowl. Add honey and cider vinegar to vegetables, and toss well. You can add more honey or vinegar to taste.