First, there's no talk about the show they host. "Thanksgiving is really our time to get away and just be in our element," says Gina of their Food Network enterprise, which will be in its sixth season this month. Second, there's no cooking on Thanksgiving
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COOK TIME

55 Minutes

PREPARATION TIME

35 Minutes

INGREDIENTS

• 1½ cup olive oil
• 1 pound or 3 cups rutabaga, peeled and cut into 1-inch bits
• 3 cup about 2 turnips, peeled and cut into 1-inch pieces
• ½ pound carrots, peeled and cut into 1-inch slices
• ½ pound parsnips, peeled and cut into 1-inch pieces
• 1 cup onion, peeled and cut into 1/8-inch wedges
• 2 teaspoon fresh thyme, chopped
• 1 cup water
• 2 cup honey
• 1 tablespoon sherry vinegar
• 2 tablespoon chopped fresh parsley

PREPARATION

Preheat oven to 400°F. Toss the first seven ingredients with salt and pepper to taste in a large roasting pan. Pour water over the vegetables, cover with foil, and cook for 40 minutes until just tender. Whisk together the honey and vinegar, uncover the vegetables, and stir in the honey and vinegar. Cook for an additional 15 to 20 minutes until slightly golden. Sprinkle with parsley; serve.

YIELD

8 Serving/s

Nutritional Information

Per serving: 132 calories, 21 grams carbohydrate, 0 milligrams cholesterol, 5 grams fat, 2 grams protein, 67 milligrams sodium.