Presentation by Food Stylist
Honey-Glazed Roasted Root Vegetables with Minus 8,
12 servings
Ingredients
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.
