| This recipe has been corrected after an error in our print edition. Connecting us to our cultural heritage, honey roasted root vegetables showcase the rich traditions of Eastern and Central European Ashkenazi Jewish cuisine. This hearty side dish features an array of root vegetables, all sweetly glazed, seasoned, and roasted to perfection. Roasting caramelizes the vegetables’ natural sugars yielding a browned exterior while maintaining a tender interior. Bring a pop of color to your weeknight or holiday dinner table and serve these alongside traditional Ashkenazi dishes like brisket or baked chicken. Yield: Serves 6-8 Ingredients: 1/2 Pound Golden beet, peeled and cut into 1 to 1-1/2 inch chunks 2 Medium Carrots, peeled and cut into 1 to 1-1/2 inch chunks 1 Large Parsnip, peeled and cut into 1 to 1-1/2 inch chunks 1 Large Turnip, peeled and cut into 1 to 1-1/2 inch chunks 1 Pound Baby new red potatoes, scrubbed and cut into 1 to 1-1/2 inch chunks 1 Pound Sweet potatoes, peeled and cut into 1 to 1-1/2 inch chunks 1/4 Cup Extra virgin olive oil 3 Tablespoons Raw honey 1 Tablespoon Light brown sugar 2 Teaspoons Paprika 1 Teaspoon Garlic powder 1 Teaspoon Salt 1/2 Teaspoon Smoked paprika For the Crispy Sage Leaves 1-1/2 Tablespoons Extra virgin olive oil 6 Fresh sage leaves Directions: 1. Preheat oven to 400 deg F. Line a large rimmed baking sheet with parchment paper and set aside. 2. Place all vegetables in a large mixing bowl. Add olive oil, honey, brown sugar, paprika, garlic powder, salt, and smoked paprika. Stir to coat well. 3. Spread the vegetables evenly on the lined baking sheet. 4. Roast the vegetables for 20 minutes. Stir the vegetables to bring the pieces from the outside towards the center and the center pieces to the edges. Continue roasting for an additional 15-20 minutes, until the edges begin to brown. 5. For the crispy sage leaves: Over medium heat, warm olive oil in a small fry pan. Add the sage leaves, and cook for 1 minute or until crisp. Remove the leaves from the pan and transfer to paper towels to drain. 6. Transfer roasted vegetables to a serving dish and top with crispy sage leaves. Serve warm or at room temperature. 7. Refrigerate leftovers in an airtight container for up to 3 days. NOTE: Vegetables cut into similar sized pieces will roast more evenly. * * * Glendale resident Pam Stein is known to thousands of online followers as the voice of InPamsKitchen. Stein’s recipes have been featured in The Jewish Journal of Greater Los Angeles and AARP The Magazine. For more recipes and ideas, follow @inpamskitchen on Facebook, Instagram, X (formerly Twitter) or TikTok. |
Monday January 13, 2025 | 13 Tevet 5785
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