Jerk-Spiced Hasselback Root Vegetables

Ingredients

• 2 large parsnips
• 1 lb mixed-color carrots
• 3 medium beets
• 2 red onions
• 3 garlic cloves
• 3 shallots
• 2 jalapeño peppers, halved and seeded
• 3 fresh bay leaves
• 1 tbsp ground allspice
• 1 tsp ground cloves
• ½ tsp freshly grated nutmeg
• 2 tbsp fresh thyme leaves
• ¼ cup chopped fresh chives
• 3 tbsp olive oil, divided
• 1 tbsp maple syrup
• 3 tbsp apple cider vinegar
• ⅓ cup golden rum
• Salt and black pepper

Instructions

1. Heat the oven to 350°F.
2. Scrub the vegetables well. Peel and halve the onions. Halve or quarter the larger vegetables and leave small carrots whole.
3. Make thin cuts across each piece, about ¼ inch apart. Do not cut all the way through.
4. To stop the knife, rest each piece between the handles of two wooden spoons. This is the hasselback method.
5. Put the vegetables in a large roasting pan.
6. Blend the garlic, shallots, jalapeños, bay leaves, allspice, cloves, nutmeg, thyme, chives, 1 tbsp oil, and a pinch of salt and pepper until smooth.
7. Add the maple syrup, vinegar and rum. Blend again until smooth.
8. Spoon half of the rub over the vegetables. Add the remaining 2 tbsp oil and toss until coated.
9. Roast for 1 hour. Shake the pan halfway through.
10. The vegetables are done when golden and tender in the middle.