Root Vegetables with Espresso-Chipotle Glaze

Last call for winter roots! This time of year can be dreary, so spice them up with an espresso-chipotle glaze, which delivers notes of bitter coffee and sweet heat. If you like more char on your vegetables, broil them on the top rack of the oven for a minute or two after the allotted cooking time, watching carefully to make sure they don’t burn.

Root Vegetables with Espresso-Chipotle Glaze

Serves | 6 to 8 |

• ¼ cup, plus 2 Tbsp, olive oil, divided
• ¼ cup honey
• 3 Tbsp apple cider vinegar
• 2 small chipotle peppers (from a 7-oz can of chipotles in adobo sauce)
• 2 Tbsp adobo sauce (from can of chipotles)
• 1 clove garlic, roughly chopped
• 1½ tsp espresso powder
• 1½ to 2 lb butternut squash
• 1½ to 2 lb rutabaga
• 1½ lbs celeriac
• 1 lb turnips
• 1 lb sweet potatoes
• kosher salt
• freshly ground black pepper

| Preparation | Add ¼ cup oil, honey, apple cider vinegar, chipotle peppers, adobo sauce, garlic and espresso powder to a blender or food processor; purée until smooth. Set aside.

Preheat oven to 400°F. Brush two lipped sheet pans with 1 Tbsp oil each. Peel vegetables and cut them into 1-inch cubes; add to a large mixing bowl. Pour glaze over vegetables and toss until they’re completely coated. Divide between prepared sheet pans, spreading out in a single layer. Season generously with salt and pepper. Roast, 45 minutes, tossing and switching racks at the halfway mark so that vegetables roast evenly. Remove from oven and transfer to a large serving bowl; serve immediately.