Step three of cooking our Easter meal was to prepare the main course. As I mentioned in a previous post, I have been focusing on one of my newest cookbooks this month, and this is where I found the recipe for "Légumes rôtis au miel", honey-roasted vegetables.
I didn't use the same mix of vegetables as in the book, but the principle is simple and can be applied to any combination. For 4-6 people, cut about a kilo (two pounds or so) of vegetables into attractive chunks. The recipe suggested carrots, parsnips, sweet potatoes, baby white onions and Jerusalem artichokes; I used the carrots and onions but replaced the other ingredients with turnips and zucchini.
Coat the vegetables with a mixture of 3-4 tablespoons melted butter and 2 tablespoons honey; sprinkle with thyme, add a bit of salt and pepper -- I used vanilla salt -- and bake for an hour at 200°C/400°F. It's good to stir the vegetables around a few times while they're cooking.
Que c'était bon!