Happy Hallows Eve!
I remember back in high school my girlfriends and I decided to go around tossing eggs at kids who were vandalizing homes. We didn’t even make it past the first egg after an attempted toss which landed on the ceiling of my car, as oppose to out the window. That was embarrassment enough and we decided to end the night right there.
At what age does it become inappropriate to throw eggs at someones home on cabbage night (hallows-eve)? There is a certain someone, I’m sure if you’ve been following along you absolutely know who I am talking about, that I would just love to toss a
thousand couple dozen eggs on their property.
But unfortunately that takes a good arm and a quick reaction time in which I am lacking in both of those categories so it would probably end in handcuffs.
Anyways. I decided NOT to entertain Halloween recipes for the blog, not because I’m anti halloween. More because I feel like everyone always “one ups” me in the creative spooky cookie or cake theme and I just can’t compete. Ya win some, ya lose some. (like these gory bleeding heart cakes by Claudia from The Brick Kitchen. my point exactly.)
Instead I’ve decided to dive straight into Thanksmas/Chrimsgiving recipes.
So with the holidays in mind I decided to start with a deliciously easy side dish that pairs beautifully with ham, lamb, turkey whatever your main meat selection may be for the upcoming feasts.
“Honey, I think it’s thyme to get to the root of this dish. “
Nope, I didn’t think it was funny either.
But I wrote it anyways. Tomato toss away…..
I present to you honey glazed roasted root vegetables with fresh thyme, tossed in a little balsamic vinegar and sprinkled with salt and pepper. Honestly this is probably one of my favorite roasted vegetable dishes, and I literally roast vegetables a couple nights a week. The best part about roasting anything is the time that it gives you to prepare the rest of your meal (or do the dreaded cleaning of the kitchen).
If I took the time to make this dish every single night I would seriously consider becoming a vegetarian. And maybe if bacon became a vegetable.
Sorry Wilbur =/
- 1 lb carrots, peeled and sliced ⅓" thick
- 1 lb parsnips, peeled & sliced about ⅓ "thick
- 1 lb golden beets (that was my only selection) peeled and sliced ⅓" thick
- 4 fresh thyme springs
- ¼ cup olive oil
- ¼ cup honey
- Kosher Salt & ground Pepper
- 1 tsp balsamic vinegar
- Preheat your oven to 425.
- In a large bowl add all of your vegetables and fresh thyme. Add your olive oil and honey, toss until mixed.
- Add your vegetables to a rimmed baking sheet and sprinkle with salt and pepper. Cover with some foil (to prevent the vegetables turning into crisp veggie chips) and place in the oven for about 25-30 minutes. Or until softened.
- Remove the foil and let roast for about 10 more minutes to give it a nice glaze.
- Remove from oven and then pour vegetables back into the large bowl. Mix in your balsamic and season if necessary with more salt and pepper.
- Serve warm.