Glazed Root Vegetable Medley
Ingredients
6 oz.
parsnips, peeled, cut into 2" long x ½" thick pieces
6 oz.
turnips, peeled, cut into 1" wedges
6 oz.
rutabaga, peeled, trimmed, cut into 1" wedges
1 ½ tbsp.
Kowalski's Extra Virgin Olive Oil
1 tbsp.
Kowalski's Pure Honey
1 ½ tsp.
Kowalski's Butter, melted
2 tsp.
freshly squeezed lemon juice
1 clove
garlic, minced
½ tsp.
chopped fresh thyme
½ tsp.
paprika
¼ tsp.
allspice
¼ tsp.
cayenne pepper, or less to taste
- dash
ground cinnamon
- kosher salt, to taste
- freshly ground Kowalski's Black Peppercorns, to taste
½
lemon
Directions
- Preheat oven to 450°.
- Toss vegetables with oil; season to taste with salt and pepper.
- Roast vegetables on a parchment-lined baking sheet in preheated oven until soft and browned in spots (about 50 min.), tossing occasionally.
- In a small microwave-safe mixing bowl, melt honey and butter together in the microwave.
- Add next 9 ingredients (through black pepper) to the honey-butter mixture; stir together until well combined.
- Pour glaze over vegetables; stir to coat evenly.
- Return vegetables to the oven; roast until glaze is absorbed and vegetables are browned (about 10 min.), stirring occasionally.
- Squeeze lemon over vegetables; serve immediately.
Nutrition Note:
- This recipe is rich in vitamin C and a good source of bone-strengthening vitamin K.
