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One of the things I love most about fall and winter is the autumn vegetables.  I just love root vegetables - parsnips, carrots, sweet potatoes - you name it, I love it.  This fall I took a class over at Williams Sonoma and one the dishes was roasted autumn vegetables.  I found this dish delicious, but when I make it at home I try to cut out some of the butter (the recipe calls for a whole stick!).  I use a little butter and a little olive oil, if I am feeling particularly good I stick with just olive oil.(Don’t use 8 Tbs. of olive oil, just use enough to evenly coat the vegetables.)   I loved the sweetness that the raisins and the honey brought to the dish, if you don’t like raisins feel free to leave those out. 

So without further ado,

Roasted Autumn Vegetables adapted from Williams-Sonoma Roasting

Ingredients:

• 8 Tbs. (1 stick) unsalted butter, melted
• 2 large sweet potatoes, scrubbed, peeled and cut into rounds 1/2 inch thick
• 4 large carrots, peeled and thickly sliced on the diagonal
• 4 large parsnips, peeled and cut into rounds 1/2 inch thick
• 3 Tbs. wildflower honey
• Salt and freshly ground pepper, to taste
• 3 Tbs. fresh lemon juice
• 1/2 cup golden raisins

Preheat oven to 425° F.  Using 2 Tbs. of the melted butter, grease a roasting pan just large enough to hold the vegetables comfortably.

Arrange the sweet potatoes, carrots and parsnips in the prepared pan.  Toss the vegetables with the remaining 6 Tbs. melted butter, then drizzle with the honey.  Season with salt and pepper, and sprinkle with the lemon juice and raisins.

Roast the vegetables, turning twice, until tender, about 1 hour.

Serves 8.