from the kitchen: honey roasted root vegetables
serves 6 – 8
3 tablespoons blended oil
2 bunches baby carrots, peeled
2 small celery root, peeled and cut into ¼-inch batons
2 small rutabagas, peeled and cut into ¼-inch batons
2 small parsnips, peeled and shaved into long strips
6 tablespoons honey
2 tablespoons unsalted butter
1/2 cup toasted pumpkin seeds
mache or other greens for garnish
Preheat the oven to 400°F.
In a medium ovenproof sauté pan heat 3 tablespoons of blended oil over high heat and sauté the carrots, celery root, and rutabagas, for about 10 to 12 minutes until they start to turn golden brown. Add the honey and toss the vegetables well to coat. Place the vegetables in the oven and roast until they are soft and caramelized, about 5 minutes. Add the butter and stir to combine. Cover the vegetables with foil and keep warm until you are ready to serve.
Add shaved parsnips and pumpkin seeds before serving. Garnish with greens.