Apricots, sage and pecans lend autumn flavors to the well-seasoned pork roast. A crew of obscure vegetables roasted to perfection makes a phenomenal side, with no more enhancement than butter, honey, salt and pepper.

Roasted Vegetables

A crew of obscure vegetables roasted to golden perfection makes a phenomenal side, with no more enhancement than butter, honey, salt and pepper.

Makes 6 servings

Ingredients

  • 1 acorn squash, cut into 1-inch thick wedges
  • 3 parsnips, peeled and chopped
  • 3 carrots, peeled and chopped
  • 3 small turnips, peeled and halved
  • 3 gold beets, peeled and chopped
  • 1 fennel bulb, halved, cored, and sliced (reserve fennel fronds)
  • 1 red onion, cut into wedges
  • 2 tablespoons olive oil
  • Kosher salt
  • Pepper
  • 2 tablespoons butter
  • 2 tablespoons honey
  • ⅓ cup fennel fronds

Directions

Preheat oven to 350°F. In a large bowl, toss vegetables with oil and season with kosher salt and pepper. Scatter vegetables on a baking sheet and cover tightly with foil. Roast for 1 hour. Remove foil. Increase oven temperature to 400°F.  Roast for 15 to 20 minutes more or until tender.

Transfer vegetables, butter, honey, and fronds to a large bowl. Toss mixture until thoroughly combined.