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Yield: 8 servings
Ingredients:
4 pounds various root vegetables, peeled, trimmed and roughly chopped into 1 1/2 inch pieces, like rutabagas, parsnips, baby pumpkin, celery root, carrots and parsley root
1/4 cup olive oil
1 teaspoon salt
1/2 teaspoon freshly ground white pepper
1/4 cup unsalted butter, room temperature
1/4 cup honey
2 tablespoons chopped fresh rosemary
Method:
Position the oven rack in the center and preheat to 375 degrees F.
Toss the vegetables in the olive oil, salt and pepper and spread onto one very large baking sheet or two medium baking sheets. Transfer to the oven and cook, rotating the tray halfway through, until lightly caramelized and fork-tender, 50 minutes to 1 hour. Periodically toss the vegetables with a wooden spoon during roasting to promote even cooking.
While the vegetables are cooking, whisk the honey and butter together until well-incorporated and set aside.
During the last 5 minutes, remove the vegetables from the oven and brush them with the honey butter mixture. Sprinkle with the rosemary and mix well with a wooden spoon. Return to the oven and finish cooking.
This recipe was featured on the Home for the Holidays Episode of Emeril Green.
More Vegetables:
Jerusalem Artichokes with Crispy Prosciutto
Emeril's Pan Roasted Vegetables
Emeril's Oven Roasted Vegetables
Knit Your Vegetables
Gruyere Stuffed Roasted Red Peppers
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