Roasted Root Vegetables

Name: Roasted Root Vegetables
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Ingredients: 400 g (14 oz) carrots, halved or quartered lengthwise; 400 g (14 oz) parsnips, quartered lengthwise, tough cores removed if large; 300 g (10½ oz) beets or celeriac, peeled, cut into 3 cm wedges; 2 red onions, cut into wedges through the root; 4 tbsp olive oil; 9 g (1½ tsp) fine sea salt; 5 sprigs thyme; 1 tbsp honey or maple syrup; 1 tbsp sherry or cider vinegar; black pepper

Carrots, parsnips, beets and onions, caramelized with honey and thyme

Serves: 4
Hands-on: 15 min
Total: 1 h
Level: Easy

Winter root vegetables turn sweet and deeply browned in a hot oven, as long as they're cut to similar sizes and given space. A spoon of honey and a splash of vinegar at the end makes them glossy and balanced.

Ingredients

400 gcarrots (14 oz)halved or quartered lengthwise
400 gparsnips (14 oz)quartered lengthwise, tough cores removed if large
300 gbeets or celeriac (10½ oz)peeled, cut into 3 cm wedges
2red onionscut into wedges through the root
4 tbspolive oil
9 gfine sea salt (1½ tsp)
5 sprigsthyme
1 tbsphoney or maple syrup
1 tbspsherry or cider vinegar
black pepper

Diet: Vegetarian, Gluten-free, Dairy-free
Allergens: sulphites, celery
Season: Autumn, Winter

Method

Heat the oven to 220°C (425°F).
Cut all the vegetables to roughly the same size, about 2–3 cm thick. Toss with the oil, salt, pepper and thyme. If using beets, keep them on their own corner so they don't stain everything.
Spread out in a single layer over two sheet pans, cut sides down where possible.
Roast until browned underneath, 25 minutes. Turn the vegetables and swap the pans between shelves. 25 min
Roast until tender all the way through and caramelized at the edges, 15–20 minutes more. 18 min
Drizzle with the honey and vinegar, toss on the hot pans and roast 3 minutes more until glossy. Serve. 3 min

Why it works

Root vegetables are high in sugars, which caramelize readily above about 160°C, and dry heat removes water to concentrate their sweetness. Even sizing means everything finishes together. Adding honey only at the end prevents it burning; vinegar sharpens the sweetness so the dish isn't cloying.

Common mistakes

Overcrowding: they'll steam and go soft and pale. Use two pans.
Uneven sizes: small pieces burn while big ones stay raw.
Adding the honey at the start: it scorches before the vegetables are cooked.

Variations

Spiced: Swap the thyme for 1 tsp each cumin and coriander seeds and finish with yogurt and mint.

Make ahead and storage

Prep and toss the vegetables (except beets) up to 1 day ahead. Leftovers keep 4 days and are good in salads.

Notes

Vegan with maple syrup. Fan oven: 200°C (400°F).