Roasted Root Vegetables

Cooking With Rania - "Recipes for Thanksgiving"
KDKA Pittsburgh Today Live 11/16/2011

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Roasted Root Vegetables

½ pound medium carrots, peeled and cut into large chunks
½ pound medium beets, peeled and quartered
½ pound medium turnips, peeled and cut into large chunks
½ pound medium parsnips, peeled and cut into large chunks
3 shallots, unpeeled, cut in half through the stem end
¼ cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
¼ cup Wildflower or Chestnut honey
¼ cup good quality balsamic vinegar

Preheat the oven to 350 degrees. Toss the vegetables with the olive oil and salt and pepper in a big bowl. Place them onto a baking sheet in a single layer and roast for 25 minutes.

Whisk together the honey and vinegar in a small bowl. Take the vegetables out of the oven, pour the vinegar-honey mixture over, and toss. Return the vegetables to the oven and cook until fork-tender and caramelized, about 20 minutes.

Serves 4

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