Being left to my own devices for a dinner special at work, a few things came to mind. The winter season was one of them. Eating in season is great, all of the seasonal ingredients are in abundance and flavorful...until you hit winter. It slim picking in the winter and my entree needed a side dish. Winter is the best time for root vegetables such as carrots, parsnips, salsify and potatoes. Here is what my devices resulted in.
Honey Thyme Roasted Root Vegetables.
1/2 bag of carrots, peeled, cleaned and cut into quarters length wise
1/2 bag of parsnips, peeled, cleaned and cut into quarters lengthwise
2 sweet potatoes, peeled and cut lengthwise to match the size of the carrots and parsnips
4 -6T. honey
1/2 bunch of fresh thyme leaves
salt and pepper
Toss all quartered vegetables with olive oil and salt and pepper and thyme in a bowl and spread evenly on a baking sheet. Place in a 400 degree oven and roast till vegtables turn brown and slightly crispy. Add honey to cooked vegetables and place back in oven for 5-7 minutes longer. Serve as a side dish along with your favorite meat, or eat just as they are.
~sweetness can be adjusted to your liking~