Savannah Bee Company

Ingredients: 1 1/4 lb peeled and sliced parsnips 1 1/4 lb peeled and sliced carrots 1 lb peeled and sliced celery root 1 1/4 lb peeled and sliced golden beets 1/2 cup extra-virgin olive oil 1/2 cup Black Sage Honey 6 sprigs of fresh thyme, chopped 2 tablespoon sherry vinegar salt and cracked pepper
Directions:
Preheat the oven to 425F. In a large bowl, toss the vegetables with the oil, Black Sage Honey, and thyme. Season with salt and pepper. Divide between 2 large, sturdy baking sheets. Cover with foil and roast for 40 minutes, turning the vegetables once or twice. Remove the foil and roast for 10 minutes longer, until glazed. Return to the bowl and drizzle with vinegar, toss to coat and season with salt and pepper to taste. Serves 12 Recipe compliments of Food and Wine Magazine