I think that root vegetables are some of the least attractive vegetables, in a sort of “evil lurks this way” manner.
It doesn’t help that the market people like to display them with that “just picked” look with clumps of dirt and /or mud still attached. They don’t have to do that for me! If they say they were just picked, I’ll believe it! It’s ugly.
You pay for them and when you get them home you are obliged to spend time scrubbing and rinsing to remove a not insignificant amount of earth in order to turn them into, if not swans, cute ducks.
If you are a vegetarian, and even if you’re not, this vegetable dish can be roasted without the chicken for a fully satisfying meal. When the vegetables are done, just sprinkle with fresh parsley, Parmesan and you’re good to go.
Honey Roasted Vegetables
2 leeks, sliced
2 onions, cut into quarters
2 large carrots, peeled and cut into 1 inch pieces
4 small rutabaga, peeled and cut into 1 inch pieces
2 large parsnips, peeled and cut into 1 inch pieces
1 celery root, peeled and cut into 1 inch pieces
4 medium sized red potatoes, unpeeled and cut into 1 inch pieces
5 sprigs of thyme
1/3 cup of olive oil
1/3 cup of honey
Salt and pepper
In a large bowl, mix all the vegetables and the thyme sprigs together. Add the olive oil and honey. Salt and pepper. Roast in oven at 425 degrees for about 45 minutes or until vegetables are tender, stirring occasionally.
To make the chicken, salt and pepper the cavity and stuff with 5 cloves of crushed garlic and 4 sprigs of thyme. Truss the chicken, salt and pepper and brush with melted butter. Place the chicken on a rack in a roasting pan and roast at 475 degrees for 25 minutes. Lower the temperature to 400 degrees and roast for another 45-55 minutes.
Wine suggestion: A white Cote du Rhone