I love thanksgiving, it's the best time of the year to get friends together and enjoy autumn's bounty and nothing celebrates the season more than this dish. It's a cinch to make, yet super flavourful and will easily stand out amongst the multitude of dishes spread out across your holiday table.
Ingredients (serves 6 -8)
2 Bunches of Rainbow Carrots, trimmed but unpeeled
4 Rutabagas, peeled
5 Parsnips, trimmed and peeled
2 large yams, peeled and cut into wedges
3 Beets, peeled and cut into wedges (add later)
1 whole head of garlic
Jacobsen's Smoked Ghost Chili Salt
Fresh cracked pepper
Bourbon Maple Syrup
Frankies' Organic Olive Oil
3 sprigs of rosemary
Preheat oven to 400 Degrees F. Total Cook Time 45 Mins
Begin by putting all the root vegetables in a baking dish - be sure to keep the beets separate. Season liberally with sea salt and black pepper, drizzle generously with olive oil and Noble maple syrup. Toss everything with your hands to coat them well.
Put the baking dish in the preheated oven and cook, stirring the vegetables occasionally to ensure a thorough cook. Add the beets 15 minutes into the cooking process. Cook for another 30 minutes until all is golden. Transfer to a platter and finish with a light drizzle of olive oil and Jacobsen's smoked chilli salt which will provide a little heat to the dish.