Ingredients:

  • 1 lb carrots, peeled and sliced into 2-inch diagonal batons
  • 1 lb parsnips, woody core removed, sliced into 2-inch batons
  • 12 oz sweet potatoes, peeled and cubed into 1-inch pieces
  • 1 lb Yukon Gold potatoes, scrubbed and cubed into 1-inch pieces
  • 1 large red onion, cut into 1-inch wedges
  • 4 tbsp extra virgin olive oil
  • 2 tbsp balsamic vinegar
  • 1 tbsp honey
  • 2 sprigs fresh rosemary, finely minced
  • 1.5 tsp kosher salt
  • 1 tsp coarse black pepper

Instructions:

  1. Preheat your oven to 400°F (200°C). Note: A hot oven is essential for immediate moisture evaporation.
  2. Prep the carrots and parsnips. Peel them and slice into 2 inch diagonal batons until they look like uniform sticks.
  3. Cube the potatoes. Cut the Yukon Golds and sweet potatoes into 1 inch pieces until you have a pile of even cubes.
  4. Slice the red onion. Cut into 1 inch wedges, keeping the root end slightly intact so the layers stay together.
  5. Whisk the emulsion. In your large bowl, combine olive oil, balsamic vinegar, honey, minced rosemary, salt, and pepper until the honey is fully dissolved.
  6. Coat the vegetables. Dump all the roots into the bowl and toss thoroughly with your hands until every surface is glossy and dark.
  7. Arrange on pans. Spread the mixture across two baking sheets until no pieces are touching or overlapping.
  8. Roast for 20 minutes. Slide the pans into the oven and wait until the first signs of browning appear.
  9. Flip and rotate. Use a thin metal spatula to flip the vegetables and swap the top and bottom racks until you hear a faint sizzle.
  10. Final roast for 25 minutes. Continue cooking until the edges are charred and the potatoes shatter when pressed.