Roasted Winter Vegetables with Honey and Thyme

                                                                                                  Photographs by Rachel Horesovsky

This was my favorite dish at this year's Thanksgiving dinner.  It was sweet and earthy and fragrant.  I think I would love this just by itself.  It was also ridiculously easy to make.

Please try to use golden beets in this dish.  They can sometimes be hard to find, but you will be well-rewarded for your efforts.  YUM!

Roasted Winter Vegetables with Honey and Thyme
(makes a 9x13 pan of vegetables)

1 butternut squash, peeled and cut into 1/2-inch dice
1 medium rutabaga, peeled and cut into 1/2-inch dice
4 medium parsnips, peeled and cut into 1/2-inch dice
6 golden beets, peeled and cut into 1/2-inch dice
4 carrots, peeled and cut into 1/2-inch dice
2 medium sweet potatoes, peeled and cut into 1/2-inch dice
1/4 cup olive oil
1 1/2 tsp sea salt
1/2 tsp dried thyme
1/3 cup honey
1/4 cup fresh thyme, leaves plucked

Preheat oven to 350F.  Line 2 9x13 jelly roll pans with parchment.

Peel and dice all the vegetables.

 Golden beets before peeling...

... and their beautiful golden yellow flesh!

In a large bowl, combine all vegetables plus olive oil, salt and dried thyme.  Toss to coat well.

 Simply toss the vegetables with olive oil, sea salt and thyme

Spread vegetables on prepared baking sheets in a single layer.  Roast at 350F for 30 minutes.  Remove from oven, drizzle vegetables with honey and fresh thyme.  Toss to coat, then bake 10 additional minutes.  Serve immediately.
Note* (Vegetables can be roasted ahead of time, refrigerated and reheated.)