Roasted Root Vegetables

Any root vegetables can be used in this recipe. I used Turnips, Carrots and Beets this time for their sweetness, but you could use Parsnips or Rutabaga as well. The glaze is identical to the one used in Spicy Honey Roasted Chicken.

3 Large Carrots, peeled and cut into 1 inch chunks
4 Medium Tunips, peeled and cut into 3/4 inch cubes
3 Large Beets (any color), peeled and cut into 3/4 inch cubes
2 Tbsp Honey, heated to liquid state
2 pinches Red Pepper Flakes
1 Tbsp Olive Oil
Salt

Preheat the oven to 375 degrees. Coat a 9x13 and an 8x8 baking dish with non stick cooking spray. Spread the Carrots and Turnips evenly in the 9x13 pan and lay the beets in the 8x8 pan (the beets will give off a lot of liquid which will dye everything it touches, so it's best to handle them separately). Sprinkle all vegetables generously with salt. In a small bowl, microwave the honey for 30 seconds (or so), then whisk in the oil and chili flakes. Drizzle the honey mixture evenly over the vegetables and toss to coat. Bake the vegetables in the oven and turn after 25 minutes. Continue roasting for an additional 15-20 minutes or until the vegetables are soft.

The Enlightened Palate

Roasted Root Vegetables