Roasted Root Vegetables with Honey Glaze
Source: Adam Dulye, The Abbott’s Cellar and The Monk’s Kettle
This recipe was demonstrated for CUESA’s Market to Table program on February 8, 2014.
Serves 4 to 6
3 pounds root vegetables (parsnips, carrots, celery root, rutabaga, turnips, radishes, etc.)
2 sprigs fresh thyme
2 cloves garlic, sliced
1 bay leaf
¼ cup olive oil
Salt and pepper
2 tablespoons butter
1 teaspoon brown sugar
2 tablespoons honey
1 tablespoon beer (optional)
1 teaspoon whole grain mustard (optional)
Pinch cayenne pepper (optional)
1 hop leaf, crushed (optional)
1. Preheat the oven to 350°F.
2. Cut all root vegetables into desired shapes, about 1 inch in size. Keep each vegetable separate.
3. In a medium mixing bowl, place the sliced garlic, bay leaf, and thyme with the olive oil.
4. Toss the root vegetables in the bowl one type at a time and make sure to leave the bay leaf, thyme, and some garlic for the next batch.
5. Place each root vegetable on its own tray/pan, season with salt and pepper to taste, and place in the oven.
6. Check every 10 minutes and rotate the vegetables until they reach the desired softness.
7. While the vegetables are cooking, make the glaze. In a small sauce pan over medium heat, melt the butter and brown sugar and let it come to a simmer. Add the honey and continue cooking gently until it’s reduced to a syrupy consistency, about 3 minutes.
8. Add any of the optional additional glaze ingredients.
9. Once the root vegetables are removed from oven, place them all into a serving bowl and toss with glaze. Season to taste with salt and pepper.