Author Notes
There's something about roasting that just brings out the best in vegetables. This recipe is a great way to make use of all the root veggies in season during the colder months, with the addition of nutty roasted Brussels sprouts to make sure you're getting your greens, too. Crispy pan-fried garlic rounds out the dish with smoky, garlicky flavor. What's not to love?
(Full post available at: http://www.poorgirleatswell.com/2010/01/recipe-honey-glazed-roots-sprouts-with.html) —PoorGirlEatsWell
Ingredients
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2
medium carrots
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2
small parsnips
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2
small white or purple turnips
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4
medium red potatoes
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1/2 pound
Brussels sprouts
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2 tablespoons
honey
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1 tablespoon
olive oil
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1/2 teaspoon
granulated garlic
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1/4 teaspoon
sea salt
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Freshly ground black pepper
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6
large cloves of garlic, finely chopped
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2 tablespoons
cooking oil
Directions
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Preheat the oven to 425°.
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Whisk together the honey, olive oil, granulated garlic, salt & pepper and set aside.
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Rinse & peel the carrots & parsnips (I like to leave the skin on the potatoes & turnips but you may also peel those if you like) and chop all the root vegetables into 1" pieces.
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Rinse the Brussels sprouts thoroughly, pat dry and cut in half.
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Combine the roots and sprouts in a large bowl with the honey glaze and toss together until everything is evenly coated. Place in a baking dish lightly sprayed with cooking spray and roast for 20-25 minutes, until the root veggies are tender and the sprouts begin to caramelize.
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While the vegetables are roasting, place the cooking oil in a small frypan or skillet and heat over medium high heat. Add the finely chopped garlic and allow to fry until it turns a deep golden brown but doesn't burn. Drain on a plate with paper towels until crispy and remove about 1 tablespoon for garnish.
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Remove the vegetables from the oven and allow to cool for a couple minutes before adding the rest of the pan-fried garlic and tossing together until combined.
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Serve as a side or as a nice meatless entrée, garnish with extra garlic and enjoy!
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