Roasted Root Vegetables with Garlic and Honey
Ingredients
4 tbs of extra virgin olive oil | ||
3 parsnips, trimmed and quartered | ||
2 beets, peeled and cut into wedges | ||
6 Jerusalem artichokes, peeled and chopped into 1 inch pieces | ||
3 carrots, peeled and cut into 2 inch pieces | ||
2 red onions quartered | ||
1 bunch of fresh thyme | ||
2 springs of fresh rosemary | ||
2 whole heads of garlic, with the top cut off and added to the pan whole | ||
3 tbs red wine vinegar | ||
3 tbs honey | ||
Kosher salt and fresh cracked black pepper |
This time of the year is is a great opportunity to take advantage of some wonderful winter root vegetables.
- Preheat the oven to 375 degrees.
- Pour the olive oil into a roasting pan.
- Put roasting pan in the oven and heat for 10 minutes.
- Add the vegetables, herbs and garlic cloves, mix them with oil and season with salt and pepper.
- Roast for 30 minutes, turning them every now and then to prevent burning.
- Drizzle vegetables with honey and roast for another 20 minutes.
- Remove from oven.
- Squeeze the garlic cloves out of their skin, and mix with the vegetables.
- Drizzle the vegetables with red wine vinegar and serve,
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