Happy Thanksgiving + Honey-Roasted Root Vegetables

Honey-Roasted Root Vegetables
Recently, I asked one of my coworkers about time travel. It was more opinion-based, because let’s face it–any true Whovian has learned everything he or she needs to know about time and space from the Tardis (and her screwdriver-slinging, bow tie-wearing counterpart). Doctor Who aside, I found myself set up perfectly to get a certain task done speedily, thanks to the work I had done 24 hours previously. So there I was, set up for success, and I found myself wondering this particular question: do you ever wish you could go back in time and high-five yourself?

There are a lot of instances when this doesn’t happen, so let’s celebrate the times when it does! Time number two would occur in the vegetable section of Trader Joe’s, wherein I purchased BOTH sweet potatoes and parsnips because I could think of nothing better to do than to roast them up together until they were caramelized, sweet, and loaded with flavor. All so that I might, uh, serve them alongside, say, a turkey or something. You know, considering the time of year and everything.
Honey-Roasted Root Vegetables

Now, I think the only other thing I would do if I had a Tardis of my own, or at least a Matt Smith of my own (swoon!), would be to go back in time and knock some sense into the person who told me it was cool to not request off work for any holiday whatsoever this year. Oh well.

From the depths of my coffee-covered, over-achieving, sometimes nerdy and other times ridiculous heart, I wish you a wonderful Thanksgiving.

One Year: Sweet Turkey Chili with Corn, Kidney Beans, and Kale

Honey-Roasted Root Vegetables
Makes 2-3 servings, but easily doubled!
2 parsnips, peeled and cut into 1-inch chunks
2 sweet potatoes, peeled and cut into 1-inch chunks
2 tbsp olive oil
sea salt and ground black pepper, to taste
2 1/2 tbsp honey
1 tbsp salted butter, cut into four cubes
1 tsp fresh chives

Preheat oven to 450 degrees Fahrenheit. On a baking sheet, combine parsnips, sweet potatoes, olive oil, and desired amount of salt and pepper. Roast for about 30 minutes, or until tender, redistributing and flipping them every 10 minutes. Once the vegetables are cooked through, drizzle with 2 tbsp of honey and place in the oven for 2-3 more minutes to caramelize. Remove from oven and distribute the butter cubes, stirring to coat and combine. Serve with a sprinkling of fresh chives and more sea salt, to taste.

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8 comments

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  1. Dan

    These were so tasty. It balanced the earthy with the sweet perfectly. Also you perfected the roasting process. Your vegetables were not mushy or squishy they were perfectly firm and had a great texture while being brought together with that spectacular flavor.

    Like

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