This is adapted from a recipe which originally appeared in Food and Wine.
Preheat oven to 425 degrees. In a large bowl, toss root vegetables with oil, honey, and thyme. Season to taste with salt and pepper. Line two baking sheets with aluminum foil. Divide vegetables between two baking sheets. Cover with foil and roast for 40 minutes, rotating the pans once. Once vegetables are tender, remove the foil and roast for 10 minutes longer, until a nice glaze forms. Return vegetables to the bowl and stir in vinegar and season with salt and pepper immediately before serving.
Note that you can cook the vegetables earlier, and then rewarm them prior to serving. Add the vinegar at the last minute if you do this.
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Serving Size: 1 Serving (305g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 233 | ||
Calories from Fat: 65 (28%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7.2g | 10 % | |
Saturated Fat 1g | 5 % | |
Monounsaturated Fat 4.9g | ||
Polyunsanturated Fat 0.9g | ||
Cholesterol 0mg | 0 % | |
Sodium 183.1mg | 6 % | |
Potassium 948.4mg | 25 % | |
Total Carbohydrate 41.8g | 12 % | |
Dietary Fiber 8.9g | 35 % | |
Sugars, other 32.9g | ||
Protein 3.8g | 5 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 233
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