sticky roasted vegetables

This sticky roasted veg recipe, while so straightforward to make, forms a rich complexity of elevating the humble wintertime veg. I hope you try them.

Prep Time15

Cook Time1

Total Time1 15

Servings:

Calories: 401kcal

Author: Lovoni

US Customary - Metric

8 shallots, peeled & halved (the long shallots, the ones about 1/4 to 1/2 the size of a medium onion) or use red onions – about 4 small
3 medium parsnips, peeled, halved crossways & halved or quartered lengthways for thick pieces
4 to 5 medium carrots, peeled, halved crossways & halved lengthways (for thick pieces halve lengthways again)
4 medium sweet potatoes, peeled, halved lengthways & cut into thick slices
2 bulbs garlic, separated into cloves & bruised, leaving the skin on (about 20 fat cloves)
4 sprigs rosemary
6 sprigs thyme, plus extra for garnish
1/4 cup balsamic vinegar
3 Tbsp olive oil
3 Tbsp honey
2 tsp flaky sea salt
2 tsp freshly ground pepper

Preheat oven to 350°F (180°C) convection (fan-forced) oven (add 25 degrees if your oven doesn’t have fan/convection cooking). Line 1 or 2 baking sheets with parchment paper – if you’re baking sheets are on the small size then you might want to use two but if you don’t have a fan-forced oven, you’ll need to switch the pans around.
On one baking sheet or a very large bowl, toss together all the ingredients. If you're using two pans, divide everything between the two baking sheets, arrange it so the cut side of the vegetables are facing down. Roast for about 1 hour, tossing everything halfway through cooking, until the vegetables are caramelized & sticky. Add another 10 minutes if they’re not quite there – you want the veg to be quite caramelized.
Garnish with some extra thyme leaves if desired. Serves 4 to 6.

Nutrition