We love roasted vegetables this time of year and when fresh, they are unbeatable. This should give them a little more respect. Try it!
- 1 bunch baby carrots, cleaned, peeled and cut lengthwise
- 1 bunch baby beets, cleaned and quartered
- 4 turnips, cleaned, peeled and cut lengthwise (small ones)
- 1 small butternut squash, peeled and cut into 1 inch cubes
- 3 tbsp. balsamic vinegar
- 2 tbsp. honey
- salt and pepper to taste
Preheat oven to 350 degrees. Toss the vegetables with the oil, honey and vinegar to coat well.
On a parchment lined baking sheet, arrange the vegetables in a single layer and roast for about 40-45 minutes, turning once at half the baking time.
Test to see if done and season with a little salt and pepper.
Whatever you choose to serve these with, make sure you have a glass of Pinot Noir close a hand. They pair perfectly well.
This post was posted in Vegetable dishes