This beautiful, modern side of roasted root vegetables might very well steal the spotlight at your Thanksgiving table. Unsung heroes of the vegetable world – sweet golden and chiogga beets, turnips, parsnips, carrots, aromatic fennel and earthy celeriac – shine in this dish, along with sage, lemon, maple syrup and glazed pecans.
Prep time: 20 min
Cook time: 40 min
1-2 celeriac bulbs, peeled
2 red onions
2 fennel bulbs
1 lb sm turnips, peeled
1 lb mixed beets (chiogga and golden)
1 lb parsnips, peeled and split
1 lb carrots, peeled and split
1/3 c maple syrup
3 T lemon juice
½ t salt
¼ t black pepper
2 T fresh sage, chopped fine
1/3 c extra virgin olive oil
1 c glazed pecans (store bought, or make at home)
1/3 lb roasted garlic
Preheat oven to 375º. Clean all vegetables and trim, cut and wedge to desired shapes (eighths are best for celeriac and onions, quarters for fennel and turnips; and simply split beets across their equator to highlight their natural, internal rings). Reserve fennel fronds for garnish.
Place all vegetables in a large bowl. Combine syrup, lemon juice, salt, pepper, sage and olive oil. Reserve half the mixture and drizzle the other half over vegetables.
Spread vegetables onto parchment-lined sheet pans in a single layer, pushing large pieces to outer edges of pan and leaving room between each vegetable (if they are touching or too close, they will not brown and caramelize, but rather steam and soften).
Roast 30 min. Remove from oven, drizzle with ½ of remaining glaze, reserve remainder and return to oven. Roast 10 min more or until vegetables have browned and are soft in center when pierced.
Remove from oven, sprinkle with roasted garlic cloves and glazed pecans, and return to oven just until heated through, approx. 3 min. Garnish with more pecans, fennel fronds and/or sage, as desired, and serve immediately with remaining glaze on the side.