Honey-glazed Roasted Root Vegetables

Ingredients:

1 ¼ pounds parsnips, peeled and sliced ½ inch thick

1 ¼ pounds carrots, peeled and sliced ½ inch thick

One 1 ¼ pound celery root, peeled, quartered,

and sliced ½ inch thick

1 ¼ pounds golden beets, peeled and sliced ½ inch thick

½ cup extra-virgin olive oil

½ cup honey

6 sprigs thyme

Salt and freshly ground pepper

2 tablespoons sherry vinegar

Instructions

Preheat oven to 425 degrees.  In a large bowl, toss the root vegetables with the oil, honey and thyme and season with salt and pepper. Divide between 2 large sturdy rimmed baking sheets. Cover with foil and roast for 40 minutes, shifting the pans once, until the vegetables are tender. Remove the foil and roast for 10 minutes longer, until glazed. Return them to the bowl and stir in the sherry vinegar and season with salt and pepper if needed. Serve immediately

Recipe from www.foodandwine.com