Ingredients
1¼lbsparsnips
1¼lbscarrots
1celery root
1¼lbsgolden beets
½cupextra virgin olive oil
½cuphoney
6thyme sprigs
salt and freshly ground pepper
2tbspsherry vinegar
Preparation
Preheat oven to 425 degrees F.
In a large bowl, toss root vegetables with oil, honey, and thyme and season with salt and pepper. Divide between 2 large, sturdy rimmed baking sheets.
Cover with foil and roast for 40 minutes, shifting the pans once, until vegetables are tender. Remove foil and roast 10 minutes longer, until glazed.
Return to bowl and stir in vinegar, then season with salt and pepper.
Serve right away, and enjoy!
