Ah, what beautiful food is served by chef Tyler Brown at the Capitol Grille in Nashville.
While perusing the photo gallery on the restaurant’s website, we were inspired to whip up a batch of glazed root vegetables.* They were so tasty, we at the whole batch in a day, and made them again two days later. We’ll be making them regularly—to Thanksgiving and beyond!
A glaze is glossy coating, often sweet. Glazed meat and vegetable recipes typically use honey or maple syrup. To counter the sweetness, we like to add a tangy bit of vinegar.
What root veggies should you use? This is the time to make a luscious medley: Beets, carrots, celery root, parsnips, rutabaga, salsify, sweet potato and turnip are some options. A medley is a great opportunity to try vegetables you don’t usually cook.
Select five vegetables for your medley. If you can find specialty versions—purple carrots and sweet potatoes, yellow beets—go for it!
This recipe makes 8-10 servings. You can make it early in the day, keep it at room temperature and reheat it before serving.
GLAZED ROOT VEGETABLES RECIPE
1. PREHEAT the oven to 425°F.
2. TOSS the cut vegetables in a large bowl with the oil, honey/maple syrup and thyme. Season with salt and pepper.
3. PLACE the mixture on two large baking sheets (ideally with rims). Do not pack the vegetables tightly or they will not caramelize. Cover with foil; roast for 40 minutes until the vegetables are tender. For even roasting, switch the positions of the sheets in the oven after 20 minutes.
4. REMOVE 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.
*Root vegetables are plant roots eaten as vegetables. Beetroot (beets), carrot, ginger, horseradish, Jerusalem artichoke, jicama, parsnip, potato and sweet potato, radish, rutabaga, salsify, turnip, wasabi, water chestnut and yam are just a portion of the long list of root vegetables consumed in the U.S.
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