Fall Harvest –
Honey Glazed Root Vegetables
When I was a child, my family and all our neighbors were organic gardeners. Since we canned and stored vegetables, we always had a lovely supply of root vegetables in the cellar. This recipe for Honey Glazed Root Vegetables reminds me of lovely winter suppers. We recommend our Gallberry Honey for this recipe, as it stands up well to roasting.
What Does Eating Seasonal Mean?
I’ve been thinking a lot about my relationship with food and how it has changed over the years. I grew up two blocks away from the local farm where we could take a bushel basket and fill it with ears of corn, when they were ready to pick, and eat directly from our family and neighbors’ gardens. We ate what we picked, and these foods were harvested at the height of their freshness, filled with vitamins and minerals from soil we took great care of. I can remember “roasted corn night” where we grilled corn within an hour of picking. Corn has never tasted that sweet. Even raw with the corn milk dripping from the cob, the corn was delicious.
So, I’m not surprised at the Cleveland Clinic’s description of what seasonal eating means. Click here for this article.
Please join me and bring seasonal, local, organic food back to your table. It tastes better and the good news is that it is healthier and supports your local economy.
The Recipe for Honey Glazed Root Vegetables
Ingredients
- 1 1/4 pounds organic parsnips, peeled and sliced 1/2 inch thick
- 1 1/4 pounds organic carrots, peeled and sliced 1/2 inch thick
- One 1 1/4 pound organic celery root—peeled, quartered and sliced 1/2 inch thick
- 1 1/4 pounds organic golden beets, peeled and sliced 1/2 inch thick
- 1/2 cup organic extra-virgin olive oil
- 1/2 cup Bee Wild Gallberry honey
- 6 thyme sprigs
- Salt and freshly ground pepper
- 2 tablespoons sherry vinegar
Instructions
- Preheat the oven to 425°.
- In a large bowl,mix olive oil, honey, thyme, salt, and pepper.
- Toss the root vegetables with this mixture.
- Divide between 2 large baking sheets and set the bowl aside.
- Loosely cover with foil and roast for 20 minutes.
- Take the veggies out of the oven and turn them.
- Roast for another 30 minutes, the last ten minutes without the foil.
- Add vinegar to the bowl, add the veggies, and toss them.
- Adjust the seasoning, using finishing salt, if available.
- Serve warm.
