Honey Roasted Root Vegetables

By Tyler
October 10, 2017
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Honey Roasted Root Vegetables

Author Notes: Seasonal Fall Veggie Recipes Tyler

Serves: 2-4 people

  • 1 cup Parsnips cut into 1/2" cubes
  • 1 cup Turnips cut into 1/2" cubes
  • 1 cup Carrots cut into 1/2" cubes
  • 1 cup Beets cut into 1/2" cubes
  • 1 cup Yams cut into 1/2' cubes
  • 1/2 cup Olive oil
  • 1/2 cup Honey
  • 3 teaspoons Black pepper
  • 5 teaspoons Sea salt
  • 12 sprigs Fresh rosemary
  1. Preheat oven to 400 degrees.
  2. Place all root vegetables in a large mixing bowl. Add the remaining ingredients, toss or mix well.
  3. Place in an oven safe pan. Cover with aluminum foil and cook for 25-30 minutes.
  4. To add a crispier texture, uncover and cook for an additional 5-10 minutes. (Credit: Chef Carlo Filippone of Elite Lifestyle Cuisine)

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