Yield: approximately 12 servings
1 pound carrots, peeled and chopped into ½-inch pieces
1 pound parsnips, peeled and chopped into ½-inch pieces
3 golden beets, peeled and sliced into ½-inch-thick slices
1 turnip, peeled and sliced into ½-inch-thick slices
4 shallots, peeled and halved
20 sprigs fresh thyme
¼ cup unsalted butter, melted
¼ cup honey
2 teaspoons kosher salt
¼ teaspoon ground black pepper
2 tablespoons fresh orange juice
1. Preheat oven to 425°. Line a baking sheet with parchment paper. Set aside.
2. In a large bowl, add carrot, parsnip, beet, turnip, shallot, thyme, melted butter, honey, salt, and pepper, tossing to combine. Spread vegetables in an even layer on prepared pan; cover with aluminum foil.
3. Bake until tender, approximately 40 minutes. Remove foil; bake until vegetables begin to brown and caramelize, 15 minutes more. Remove from oven, and drizzle with orange juice.
Make these vegetables ahead of time; simply reheat at 350° for 10 minutes before serving.