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Serves 4-6 people
1 pound of rutabaga, peeled and cut into 2-inch chunks
Chuck Hughes Extra Virgin Olive Oil
Kosher salt
Freshly cracked black pepper
1 pound of medium parsnips, scrubbed and cut in half lengthwise
2 medium shallots, thinly sliced
2 fat cloves of garlic, smashed and chopped
1 cup Chuck Hughes Lemon White Balsamic Vinegar
¼ cup honey
2 tablespoons freshly chopped Italian parsley
Flaky sea salt
Roast Vegetables:
1. Preheat the oven to 400°F and line a baking sheet with parchment paper.
2. Toss the rutabaga pieces in olive oil, salt, and pepper, then spread them on the baking sheet.
3. Bake for 15-20 minutes or until the rutabaga begins to soften and colour.
4. Increase the heat to 450°F, toss the parsnips in olive oil, salt, and pepper, and add them to the baking sheet.
5. Bake for an additional 10-15 minutes, turning the vegetables halfway through, until they are tender and deep golden brown.
While the vegetables are roasting, prepare the white balsamic glaze:
1. Add some olive oil to a medium frying pan and heat it over medium-high.
2. Once the oil is hot, add the shallots and cook for 1-2 minutes or until they are soft and translucent.
3. Add the garlic and continue cooking for another 20 seconds, followed by the vinegar and honey.
4. Bring everything to a boil and reduce until slightly sticky. Remove from heat and set aside.
Assemble:
1. When the vegetables are done roasting, take them out of the oven and transfer them to a large bowl.
2. Toss with the white balsamic glaze and parsley, arrange them on a serving plate.
3. Drizzle with some olive oil, sprinkle flaky salt over top, and serve.
© 2025, Chuck Hughes
