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Prep Time: 1½ Hours
Yields: 12 Servings

Root vegetables such as parsnips were brought to America with the early colonists and grown in the cool climate. It is no surprise that these vegetables made their way to colonists’ table and have been associated with Thanksgiving feasts for many years.

1¼ pounds parsnips, peeled and sliced ½-inch
1¼ pounds carrots, peeled and sliced ½-inch
1 (1¼-pound) celery root, peeled, quartered and sliced ½-inch
1¼ pounds golden beets, peeled and sliced ½-inch
½ cup extra virgin olive oil
½ cup honey
6 thyme sprigs
salt and ground black pepper to taste
granulated garlic to taste
2 tbsps sherry vinegar

Preheat oven to 425°F. In a large bowl, toss root vegetables with oil, honey and thyme then season with salt, pepper and granulated garlic to taste. Divide between 2 large, rimmed baking sheets. Cover with aluminum foil and roast 40 minutes or until vegetables are tender, shifting pans once. Remove foil and roast 10 additional minutes. Return vegetables to bowl, stir in vinegar then adjust seasonings with salt and pepper. Serve immediately.


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