1 1/4 lbs. parsnips, peeled and sliced 1/2-inch thick
1 1/4 lbs. carrots, peeled and sliced 1/2-inch thick
1 (1 1/4 lbs.) celery root—peeled, quartered and sliced 1/2-inch thick
1 1/4 lbs. golden beets, peeled and sliced 1/2-inch thick
1 Tbsp. olive oil
6 thyme sprigs
Sea salt and freshly ground pepper
2 Tbsp. sherry vinegar
1. Preheat oven to 425 degrees F.
2. In large bowl, toss root vegetables with olive oil, honey, and thyme; season with salt and pepper. Spread vegetables onto 2 large baking sheets, sprayed with nonstick spray, in single layer.
3. Cover with foil and roast for 40 minutes, shifting the pans once, until vegetables are tender. Remove foil and roast for 10 minutes longer, until glazed.
4. Return vegetables to bowl, add vinegar, then season with salt and pepper.
Calories per serving: 60
Calorie equivalent: 1 vegetable, 1 fat