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.