Caramelized Root Vegetables are full of sweetness, though some of them hide the fact quite well. Caramelization brings out their natural sugars and concentrates the sweetness, making them far more delightful. Paired with a succulent fish or rich meat like lamb, veal or game, these make a great side dish.
- 3 Cups parsnips sliced on the bias in 1/2-inch-thick pieces
- 3 Cups carrots sliced on the bias in 1/2-inch-thick pieces
- 3 Cups rutabaga cut into wedges
- 1 teaspoon chopped thyme
- 2 teaspoons extra virgin olive oil
- 2 Tablespoons freshly squeezed lemon juice
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon sea salt
- Steam parsnips, carrots and rutabaga over boiling water for 6 minutes, until half cooked. Alternatively, place vegetables in a microwavable dish with 1/2 inch water, cover loosely and microwave for 4 minutes.
- Preheat oven to 375 degrees F.
- Drain vegetables and toss with thyme, olive oil, lemon juice, pepper and salt.
- Spread on a rimmed baking sheet lined with parchment paper and roast for 35 minutes, until vegetables are caramelized and tender.
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