recipes

ROASTED VEGETABLES

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INGREDIENTS

  • 2 lbs sweet potatoes (or butternut squash), peeled and chopped
  • 1 lb carrots, peeled and chopped
  • 1 lb parsnip, peeled and chopped
  • 1 lb turnips, peeled and chopped
  • 4 Tbsp extra virgin olive oil
  • 1 Tbsp thyme
  • 1 Tbsp rosemary
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/3 cup dried cranberries
  • 1/4 cup chopped fresh parsley

HONEY VINAIGRETTE

  • 2 Tbsp white wine vinegar
  • 2 Tbsp honey
  • 1/4 cup extra virgin olive oil
  • 1/2 tsp salt
  • 1/2 tsp black pepper

 

INSTRUCTIONS

  • Preheat the oven to 400 F. Mix the chopped vegetables, the spices and the olive oil in a large mixing bowl.
  • Spread the seasoned vegetables in a single layer on 2 large foil-lined baking sheets. Bake in a preheated at 400 F oven for about 35 minutes, or until the vegetables are tender.
  • Place roasted vegetables on a serving platter or a large serving dish.
  • Mix the honey vinaigrette ingredients in a small bowl, and pour over the roasted vegetables just before serving. Add some dried cranberries and chopped fresh parsley on top.
  • You can keep any leftovers refrigerated up to 3 days.
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