We’ve entered my favorite time of year. Halloween is over. Let the Thanksgiving baking, roasting, cooking begin! Over the next few weeks I’ll be sharing some great recipes to help get you in the mood for the holiday season.
I confess I’m boring. I really love roasted veggies. So much, in fact, that I hardly do anything else with them. And while doing the same thing all of the time can get boring, I never become tired of roasted veggies. They are like candy.
Roasting helps bring out the natural sugars in veggies. They caramelize and mellow, and become absolutely irresistible. I’m lucky that my CSA is still going strong. The past few weeks I’ve been receiving the tastiest potatoes, carrots and turnips. So that is what you’ll see in the pictures. Other root veggies are just fine too. I’m finding myself dreaming of parsnips, celeriac (or celery root) and rutabagas, which are essentially yellow turnips, and Jerusalem artichokes.
I juiced some local apples and mixed the juice with whole grain mustard, a little salt and fresh thyme, then reduced it by about half, added a little butter and poured it over the veggies when they were about 3/4 of the way roasted.
And they were, of course, irresistible.
- ½ cup apple cider (or juice)
- 1 Tbsp. whole grain mustard
- ½ to ¾ tsp. salt, plus a little more for sprinkling
- fresh thyme sprigs
- 1 Tbsp. butter (for vegan use more olive oil or vegan butter)
- drizzle of olive oil
- 4 lbs. assorted root vegetables, cut into evenly sized wedges (such as potatoes, turnips, carrots, celery root, etc.)
- freshly ground black pepper
- Preheat oven to 425 degrees F. Line a large, rimmed baking sheet with parchment paper.
- Toss the vegetables with the olive oil. Season well with salt and pepper. Roast for 45 minutes, turning them over if necessary for even browning.
- While the vegetables are roasting, whisk the apple cider with the mustard and salt. (Start with less salt. The glaze will be very salty, but the saltiness with tame as the glaze is poured over the vegetables.) Bring to a simmer, and add the fresh thyme sprigs. Continue to simmer and let the glaze reduce a bit. It should be thicker, like a thin syrup.
- Remove the baking sheet from the oven. Pour the glaze over the vegetables and gently toss so they are evenly coated. Place back in the oven for about 10-15 more minutes, turning the veggies halfway through, until the vegetables have absorbed most of the glaze.
- Serve warm.