Honey-Roasted Root Vegetables

The key to roasting any vegetable is using the correct oven temperature. Because of their high water content, less-dense vegetables, such as eggplants, tomatoes, and zucchini, will always need to be roasted in a very hot oven to get a good sear. Denser varieties, such as roots and tubers, which have high starch and low moisture, do best by being shielded from the high heat until tender and then being finished to perfection with a blast of high heat for a final wrinkled crust. In this recipe