The secret to this sweet, slightly tangy dish: the touch of sherry vinegar in the glaze. More Thanksgiving Side Dishes

Grace Parisi
November 2007

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© John Kernick

Recipe Summary

active:
25 mins
total:
1 hr 30 mins
Yield:
12
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 425°. In a large bowl, toss the root vegetables with the oil, honey and thyme and season with salt and pepper. Divide between 2 large, sturdy rimmed baking sheets. Cover with foil and roast for 40 minutes, shifting the pans once, until the vegetables are tender. Remove the foil and roast for 10 minutes longer, until glazed. Return them to the bowl and stir in the vinegar then season with salt and pepper. Serve right away.

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Make Ahead

The vegetables can be cooked early in the day and kept at room temperature before rewarming.