MOLLY FITZPATRICK / THE TURNIP TRUCK
Roasted Root Vegetables with Orange Ginger Glaze
2 cups sweet potatoes, medium dice (about ½ ")
2 cups parsnips, medium dice
2 cups beets, medium dice
2 cups carrots, medium dice
2 cups rutabagas or turnips, medium dice
3 cups orange juice (preferably fresh squeezed)
2 tsp orange zest
2 tbsp fresh grated ginger (or more to taste)
1 tbsp honey or agave
4 tsp cornstarch
3 tbsp butter (optional)
Salt & fresh ground pepper
Preheat oven to 400. Make sure all root vegetables are cut as uniformly as possible to ensure even cooking. In a large bowl, toss all ingredients in olive oil to coat thoroughly. Sprinkle with salt & pepper and toss again. Spread out on baking sheet lined with foil, and place on middle rack of oven. Roast until fork tender, approximately 20-30 minutes.
Meanwhile, place the orange juice, zest, ginger, & honey in a saucepan over medium-high heat, and reduce - stirring occasionally - by about half. Reduce heat to low and add butter (if using) and cornstarch, stirring constantly, until thickened. Season with salt & pepper to taste, adding more ginger if you like.
Place roasted vegetables in a large bowl and pour over glaze, a little at a time, until well coated. Serve immediately. Glaze can be made a day ahead & reheated.