Honey Glazed Root Vegetables with Minus 8

Presentation by Food Stylist

Honey-Glazed Roasted Root Vegetables with Minus 8,

12 servings


1.25  lbs parsnips, peeled and sliced ó inch thick

1.25  lbs carrots, peeled and sliced ó inch thick

1.25  lbs celery root, peeled, quartered and sliced ó inch thick

1.25  lbs golden beets, peeled and sliced ó inch thick

4 oz virgin olive oil

4 oz honey

6 thyme sprigs

1 oz Minus 8 Vinegar, L8 Harvest, Dehydr8, Concord 8 or Maple Brix

Salt and Pepper to Taste


Preheat the oven to 425º. In a large bowl, toss the vegetables with

the oil, honey and thyme. 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 the vegetables

are tender. Remove the foil and roast for 10 more minutes, until glazed.

Return them to the bowl and stir in the vinegar, adjust seasoning

with salt and pepper to taste.

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