Honey and Herb-Roasted Root Vegetables

Honey and Herb-Roasted Root Vegetables
Photo by Randy Mayor

Ingredients

  • 1 ½ teaspoons cider vinegar
  • 1 ½ cups (1/2-inch) cubed peeled butternut squash
  • 1 tablespoon olive oil
  • 3 large shallots, peeled and halved
  • 6 garlic cloves, peeled
  • 1 tablespoon honey
  • Cooking spray
  • + 7 more ingredients
    • 1 cup (1/2-inch-thick) slices parsnip
    • 1 ½ cups sliced fennel bulb (about 1 small bulb)
    • ¼ teaspoon freshly ground black pepper
    • 1 ¼ cups (1/2-inch) cubed red potato
    • ¾ teaspoon salt
    • 1 cup (1/2-inch) cubed peeled turnip
    • ½ teaspoon chopped fresh thyme

Preheat oven to 450°. Combine first 11 ingredients in a large bowl; toss well. Arrange vegetable mixture in a single layer on a jelly-roll pan coated with cooking spray. Bake at 450° for 25 minutes or until vegetables are browned and tender. Place vegetable mixture in a large bowl. Add honey and ...

View full recipe at My Recipes

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