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From the Chef ~ Seasonal Roasted Vegetables

Last updated 5 years ago

Seasonal Vegetables add Color and flavor to any meal.  Try this fast and easy recipe from our Chef Arvin Dhansew to complete your next meal.

Seasonal roasted vegetables

2 large carrots washed, peeled and cut on a bias

2 parsnip cut on a bias

1 turnip peeled and diced into large dice

1 rutabaga peeled and diced into large dices

3 golden beets peeled and cut into wedges

5 tbl of balsamic vinegar

½ cup of honey

5 tbl chopped sage

Salt and pepper to taste

In a Large Mixing bowl add all ingredients and mix well

Place on roasting pan and roast in a pre heated 375 degrees oven until vegetable are tender.

Occasionally turn vegetables to prevent burning

The honey and the balsamic will give the vegetables a glaze and shine

Sprinkle with additional sage for a garnish

 

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