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