Thursday, October 29, 2009
Roasted Root Vegetables
Thank you Paula Deen! This side dish is a perfect match for you Halloween, Harvest or Thanksgiving celebrations!
4 shallots, halved
3 parsnips, cut into 1/2-inch pieces
2 turnips, peeled and cut into 1/2-inch pieces
1 rutabaga, peeled and cut into 1/2-inch pieces
1/4 cup honey
2 tablespoons olive oil
2 teaspoons dried thyme
1 1/2 teaspoons salt
1.Preheat oven to 425˚. Line a rimmed baking sheet with heavy-duty aluminum foil.
2.In a large bowl combine shallots, parsnips, turnips, and rutabaga.
3.In a small bowl, combine honey, oil, thyme, and salt. Pour over shallot mixture, tossing gently to coat. Spoon onto prepared baking sheet.
4.Bake 30 to 40 minutes, or until vegetables are tender, stirring occasionally.