Honey BBQ Roasted Root Vegetables
Preheat oven to 425 degrees F.Advertisement
Toss turnips and carrots in a large bowl with 1 1/2 tablespoons oil and 1/4 teaspoon each salt and pepper. Spread onto two-thirds of a large rimmed baking sheet. Toss beets with the remaining 1/2 tablespoon oil and 1/4 teaspoon each salt and pepper. Spread on the empty side of the pan. Roast, stirring once, until tender, 25 to 30 minutes.
Meanwhile, whisk tomato puree, honey, vinegar, chipotles, Worcestershire and the remaining 1/4 teaspoon salt in a saucepan. Heat over low heat, whisking occasionally, until hot, about 10 minutes. Remove from heat; cover to keep warm.
Arrange the vegetables on a serving platter. Drizzle with 1/3 cup of the sauce (reserve the rest for another use) and top with cilantro.
To make ahead: Refrigerate barbecue sauce (Step 3) for up to 1 week.
2 1/2 vegetable, 1/2 fat