Honey Glazed Roasted Root Vegetables
By Megan Kramer
Whenever I’m invited to a dinner party, I always happily volunteer to bring the dessert. I love to bake, and I feel confident that I can make something fun and delish-no problem. If somehow the coveted dessert spot has been taken, my second go to is an appetizer. It's not quite as fun, but I’m still good with a pre-meal snack. Last weekend, we went to a dinner party and when I asked what I could bring, I heard the dreaded words, “side dish.” For some reason, when someone says side dish, my mind goes blank; I have nothing. They just seem boring to me. So, I elicited the help of my friends at work (who happen to be amazing cooks) and they suggested roasted root vegetables. Perfect for the fall, and I feel like it’s something a little bit different. Turnips, parsnips and butternut squash glazed with honey, okay, I’m in! They turned out so so good! Friends actually asked me for the recipe- of a side dish! They turned out so well, I just might volunteer for a side dish again next time…maybe.
Honey Glazed Roasted Root Vegetables
by Megan Kramer
What you need: 
- 2 medium turnips- peeled and cubed
- 2 medium parsnips- peeled and cubed
- 2 carrots- peeled and sliced
- 1 butternut squash peeled and cubed
- 1 small onion cut into wedges
- 2tbs olive oil
- 1 tbs minced fresh ginger
- 1 tsp salt
- 1/2 tsp pepper
- 2 tbs honey
What you do:
Toss the vegetables with the ginger, olive oil, salt, and pepper. Place in a baking dish and drizzle with honey. Bake on 400 until the vegetables are tender, stir a few times throughout.
Xo,
Megan
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