Ingredients

• 2 lbs beets, sweet potatoes, parsnips, or turnips
• 2 tablespoons mild olive oil
• 2 teaspoons sugar or honey
• 2 sprigs thyme
• 1 sprig rosemary
• Juice of 1 orange or 2 tablespoons red wine or champagne vinegar
• 2 tablespoons EVOO
• red pepper flakes
• salt and pepper

Directions

1. Preheat oven to 375 degrees
2. Prepare your root vegetables: Peel beets, especially if they are dirty or gnarly. Sweet potato and turnip skins can just be scripped, as their skins will soften as you cook. Peel larger parsnips, but feel free to leave smaller ones washed and unpeeled.
3. Cut the vegetables into uniform chunks, about 1/2 inch thick by 2 inches long. For parsnips, remove the tough inner core once you've cut it into uniform pieces.
4. To roast, preheat an All-Clad Sauté Pan big enough to hold the vegetables in a single layer (at least a 2 qt sauté). Add olive oil until it shimmers.
5. Add the vegetables and let them carmelize, about two minutes. Check frequently to ensure they are not burning - lower the heat if necessary to prevent scorching.
6. Mix the vegetables gently with a spoon and season with salt and pepper, add your honey or sugar, and transfer to the oven.
7. Cook until the vegetables are lightly browned and tender. You can test with the tip of a sharp knife after about 6 minutes - if they are easily pierced, they are ready.
8. Spoon the vegetables into a large bowl, discarding the herbs. Add the EVOO, orange juice, or vinegar and pinch of chili flakes
9. Let cool and serve at room temp, or store in the fridge for up to five days.