Roasted Root Vegetables with Sage, Honey and Balsamic

Take your turnips to the next level with the flavors of sage and honey.
By | October 11, 2016

Ingredients

  • 2 parsnips, sliced
  • 2 large turnips, chopped
  • 4 carrots with stems, sliced in 4 long strips each
  • 1 cup butternut squash chopped
  • 2 tablespoons olive oil
  • 1 tablespoon honey
  • 2 tablespoons balsamic glaze
  • 1 teaspoon chicken base
  • 4 fresh sage leaves, chopped
  • salt and pepper

Instructions

Preheat oven to 325℉. 

In a medium bowl combine all ingredients and mix until coated. Line a cooking tray with parchment paper and spread the vegetable mix evening on the tray. Bake in the over for 45-55 minutes until desired tenderness.

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Ingredients

  • 2 parsnips, sliced
  • 2 large turnips, chopped
  • 4 carrots with stems, sliced in 4 long strips each
  • 1 cup butternut squash chopped
  • 2 tablespoons olive oil
  • 1 tablespoon honey
  • 2 tablespoons balsamic glaze
  • 1 teaspoon chicken base
  • 4 fresh sage leaves, chopped
  • salt and pepper
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