High Holy Days Recipes

Lauren Absler's Roasted Root Vegetables with Balsamic Glaze

INGREDIENTS

• 4 large beets, peeled, cut into 3/4-inch wedges
• 2 pounds turnips, peeled, cut into 3/4-inch wedges
• 2 pounds red onions, peeled, cut into 3/4-inch wedges with root end attached
• 1 1/2 pounds carrots, peeled, cut into 3/4-inch wedges
• 1 1/4 pounds rutabagas, peeled, cut into 3/4-inch wedges
• 10 tablespoons olive oil
• 5 tablespoons balsamic vinegar
• 3 tablespoons chopped fresh thyme
• Additional olive oil

Place vegetables in a very large bowl. Add oil, 3 tablespoons vinegar and thyme. Toss to coat. Sprinkle with salt and pepper.

Preheat oven to 400F. Place oven racks in top third and bottom third of oven. Brush 2 large rimmed baking sheets with oil. Divide vegetables between sheets. Roast vegetables until tender, stirring occasionally, about 1 hour.

Drizzle remaining 2 tablespoons vinegar over. Season to taste with salt and pepper. (Can be made 2 hours ahead. Let stand at room temperature. Rewarm in 400F oven for 20 minutes.)

Serves 8