Caramelized Root Vegetables
"Though parsnips resemble carrots they're never eaten raw. Here they reach their peak of flavor by being steamed, then roasted with tender, rich results...."
INGREDIENTS
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3 cups parsnips, sliced on the bias in 1/2-inch-thick pieces 3 cups carrots, sliced on the bias in 1/2-inch-thick pieces 3 cups rutabaga, cut into wedges 1 teaspoon chopped thyme 2 teaspoons extra virgin olive oil 2 tablespoons freshly squeezed lemon
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3 cups parsnips, sliced on the bias in 1/2-inch-thick pieces
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3 cups carrots, sliced on the bias in 1/2-inch-thick pieces
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3 cups rutabaga, cut into wedges
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1 teaspoon chopped thyme
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2 teaspoons extra virgin olive oil
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2 tablespoons freshly squeezed lemon juice
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1/2 teaspoon ground black pepper
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1/2 teaspoon sea salt
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