[Susan Hanna]Roasted root vegetables are a great Thanksgiving side dish, and this recipe from Everyday Food is especially good because the vegetables are roasted with walnuts and honey. This recipe uses sweet potatoes, carrots and parsnips, but you could add red potatoes, onions, turnip and rutabaga. Just make sure the vegetables are cut into pieces that are all the same size. To ensure the carrots and rutabaga are cooked through at the same time as the other veggies, you can boil them for 5-10 minutes or microwave them on high for 3-5 minutes.
Avoiding Additives and Preservatives
Check the walnuts to make sure they are preservative-free. For more recipes using all-natural ingredients, visit www.eyeforarecipe.ca.
2 medium sweet potatoes, 1 lb (500 g) total, peeled, halved and cut into ½-inch (1.25 cm) pieces
4 medium carrots, cut into ½-inch (1.25 cm) pieces
2 medium parsnips, peeled and cut into ½-inch (1.25 cm) pieces
½ cup (125 ml) walnut halves
¼ cup (60 ml) honey
2 tbsp (30 ml) extra-virgin olive oil
Coarse salt and ground pepper
3-5 sprigs thyme
Preheat oven to 375 degrees F (190 C). In a 3-quart (3 L) baking dish, toss together sweet potatoes, carrots, parsnips, walnuts, honey and oil; season with salt and pepper. Top with thyme sprigs and roast until vegetables are browned at edges and tender when pierced with a knife, about 1 hour. Serves 4.
From Everyday Food