This dish is rustic autumn beauty at its best, and it infuses the kitchen with a savory, earthy-sweet scent.
- 2 large parsnips, peeled
- 5 large carrots, peeled
- 2 rutabagas, peeled and sliced into wedges
- 2 tablespoons oil
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 tablespoons fresh sage, chopped
- 8 tablespoons honey, warmed
1/2 cup olive oil 1/4 cup balsamic vinegar (or less, to taste)
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons honey, warmed
Preheat oven to 400°F. Whisk oil, salt, pepper and sage together in a large bowl; add vegetables and toss gently. Spread vegetables in a single layer on two rimmed baking sheets coated with nonstick cooking spray. Roast in the oven for about 40 minutes or until not quite tender, turning occasionally. Brush vegetables with honey and continue roasting until glazed, slightly charred and tender, about 10 minutes more. Remove from oven.
While vegetables are cooling, whisk vinaigrette ingredients together. Place veggies in a serving dish and drizzle with a few spoonfuls of the vinaigrette. Serve the vegetables with vinaigrette on the side.