Monday, 08 October 2012 17:29

Honey Glazed Roasted Root Vegetables

Written by megan kramer
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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:             turnips

  • 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. 




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Last modified on Wednesday, 10 October 2012 11:32
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