Have I mentioned how excited I am to have Brooklyn Fare Manhattan right next door? On my way home from work one day, I stopped by and picked up every root vegetable I could find.
Turnips, carrots, parsnips, sweet potatoes, golden beets (I find them very similar to regular beets, but without the pink fingers!) and some brussels sprouts (which are not a root vegetable, but are still delicious when roasted with root veggies).
It took me over an hour to peel and dice it all, but it was incredibly relaxing.
I then tossed all the pieces with honey, olive oil, cinnamon, nutmeg, thyme, salt, and pepper. When tossing vegetables with honey, I find that stirring it beats them up a bit much and the honey is hard to distribute. So I take 2 big bowls and keep transferring the mixture from one to the other. Works like a charm!
I roasted them (on a pan wrapped in foil) at 425 and expected it to take about 40 minutes. But at 20 minutes I started to smell some burning so I took off the foil and set the timer for 10 minutes, hoping to caramelize them without more burning.
But alas… there was a good amount of burning. I think this was because I poured the excess liquid on top of the vegetables, which pooled on the sides and burned… (tip: don’t do that)
What’s amazing is that none of the vegetables actually burnt. It was just the extra honey around the edges. The Silpats were a bit browner, but everything cleaned up super easily (tip: soak in water while still warm and immediately scrub. Stuff burned in the oven sticks really badly but cleans up instantly when you catch it quick).
I then put watercress in a bowl and dressed it lightly with Persian Lime Oil and Coconut Vinegar (I love specialty oils and vinegars, but a simple splash of oil and vinegar with a twist of lime would do the trick!) and a dash of coarse salt (always a good compliment for a peppery green)
It was absolutely frogging delcious. The honey brought out the sweetness and deep flavors in all the root vegetables and the slight bitterness of the watercress added a peppery note to cut through the richness. And it was a totally vegan, somewhat healthy meal!
A great recipe that is very easy, but a bit time consuming due to the peeling and chopping!
- 3 big carrots
- 3 small sweet potatoes
- 1 turnip
- 1 parsnip
- 4 small beets
- 1/2 cup olive oil
- 1/2 cup honey
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp thyme
- Salt & Pepper to taste
- 1 cup watercress
- 2 tsp oil
- 2 tsp vinegar
- Pinch of course salt
- Squirt of lime (or any citrus)
- Preheat oven to 425 degrees F
- Peel and chop all vegetables into 1/2 inch pieces
- Toss with honey, olive oil, cinnamon, nutmeg, thyme, salt and pepper
- Spread vegetables onto baking sheets (with sides) but if there is extra liquid, try not to get it in the pan. (Use as many pans as needed to have vegetables in one layer.)
- Cover with foil
- Roast for 20-40 minutes until fork tender (but not mushy)
- Remove foil and roast for 5-10 additional minutes until honey has glazed and vegetables begin to brown
- Place washed watercress into bottom of a bowl and dress with oil and vinegar and toss on pinch of course salt
- Spoon roasted vegetables on top of watercress
- Can be eaten warm or cold (stores nicely for lunch)