[Quiteria]

The way we roasted them was with carrots, parsnips, and maybe a few other root vegetables...potatoes?...drizzled with a glaze that was half apple cider vinegar and half brown sugar.

Anyhow, they tasted great with the sweet and sour glaze that way, and balanced by the more familiar veggies. Well, parsnips weren't familiar either, but those and the beets both made a good contrast against the regular carrots and potatoes, without being overwhelming the way they might be on their own. Probably had a smidge of oil drizzled, too, but I honestly don't recall ANY salt and pepper...just vinegar and brown sugar as a two-ingredient glaze. Definitely no pepper.

It was a Thanksgiving magazine recipe from Real Simple in 2000.

---------- Post added at 08:47 AM ---------- Previous post was at 08:42 AM ----------

I think it was this recipe, though we probably skipped the mushrooms. Potatoes might be something we tried adding in later years trying to recreate it.

https://www.realsimple.com/food-reci...ted-vegetables

It comes out a lot different than a salt-and-pepper savory roasting.