Wednesday, November 11, 2015
Rosemary Honey Glazed Roasted Root Veggies
One of the veggies I picked up a few years ago on our effort to expand our culinary horizons was a turnip. The only thing I knew of turnips was apparently people with no intention of paying their debts liked to say you couldn't get blood out of them. I roasted them along with carrots and parsnips and fell in love. So I knew as the colder temps approached, it was time to revamp a new comfort food favorite. This could absolutely be a new favorite on your daily or holiday table.
Here's what you'll need:
7 Trader Joe's Organic Carrots of Many Colors (or you could use a mix of carrots and parsnips)
1 large turnip
1 1/2 tbsp olive oil
2 tbsp Beekman 1802 Raw Rosemary Honey
1 tsp fresh rosemary
1 tbsp chives
Preheat oven to 450 degrees.
Peel your carrots. (That pile almost looks too pretty to throw away or compost!)
Wash and cut the ends off of your turnip.
Cut turnip into 1" cubes.
Cut carrots on a diagonal into 1-1 1/2" slices.
Mince the rosemary and chives.
Add cut veggies to a large bowl and drizzle olive oil over the top.
Add the rosemary and grate some fresh black pepper on top and toss to coat.
Spread out the veggies on a sheet pan that has a few sprays of canola oil cooking spray.
Roast for 7 minutes, loosen the veggies with a spatula and turn over. Roast for another 7 minutes, flip veggies and roast no more than 5 more minutes until the veggies look like this.
Now it's time for some sweet and savory deliciousness.
Microwave the honey you'll need for 5 seconds to make it easier to drizzle.
Sprinkle the chives on top.
Use a spatula to toss the honey and chives to coat evenly.
Time to plate up.
Makes 4 delectable servings
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