4 long thin carrots, peeled and cut into 4 lengthwise
4 small parsnips, peeled and cut into 4 lengthwise
4 black salsify (optional), peeled and cut into 2 or 3 in the lengthwise
2 medium-size turnips, peeled and cut into 6 pieces
1 leek (white part only), cut into 1-inch (2.5-cm) pieces
1 onion, chopped
2 teaspoons (10 ml) fresh thyme leaves
Salt and pepper
With the rack in the middle position, preheat the oven to 180 °C (350 °F).
In a large ovenproof skillet, heat the butter and honey. Add the vegetables and thyme. Cook for about 10 minutes over medium high heat, without stirring too much to allow the vegetables to caramelize. Season with salt and pepper. Place the skillet in the oven and bake for about 40 minutes or until the vegetables are tender.
Delicious with beef, wild meat, pork, and poultry.