Honey and Herb-Roasted Root Vegetables

Honey and Herb-Roasted Root Vegetables

Honey and Herb-Roasted Root Vegetables

Ingredients

1 1/2 cups sliced fennel bulb (about 1 small bulb)

1 1/2 cups (1/2-inch) cubed peeled butternut squash

1 1/4 cups (1/2-inch) cubed red potato

1 cup (1/2-inch) cubed peeled turnip

1 cup (1/2-inch-thick) slices parsnip

1 tablespoon olive oil

3/4 teaspoon salt

1/2 teaspoon chopped fresh thyme

1/4 teaspoon freshly ground black pepper

6 garlic cloves, peeled

3 large shallots, peeled and halved

Cooking spray

1 tablespoon honey

1 1/2 teaspoons cider vinegar

Directions

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 cider vinegar to vegetables, and toss well.

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Written by admin

I enjoy sharing a growing archive of delicious free recipes from both sides of my family and from those who have shared their favorite recipes.