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"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

ROASTED ROOT VEGETABLE TRIO Recipe

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This recipe for ROASTED ROOT VEGETABLE TRIO is from OBERG FAMILY RECIPES, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 medium butternut squash cut into 1 inch cubes
3 small or 1 large yam, cut into 1 inch cubes
5 medium carrots cut into cubes
2 Tablespoons olive oil
Salt and pepper to taste



(Glaze)
1 cup maple syrup
1 teaspoon cinnamon
¼ teaspoon nutmeg
Directions:
Directions:
1. Preheat oven to 375 degrees
2. Toss cubed vegetables with salt, pepper, and olive oil in a mixing bowl and roast in 9x13 baking dish until soft when poked with a fork (about 40 minutes)
3. As the vegetables roast, mix glaze ingredients together and cook in a sauce pan over medium low heat until thickened and reduced by half (maybe 15 minutes)
4. When vegetables are done roasting, pour glaze over vegetables and broil on low until glaze is bubbling and vegetables are lightly browned.

(Serve with turkey dinner or any festive occasion)
Personal Notes:
Personal Notes:
This is a Kris Milligan original recipe; it’s a staple at every holiday meal the Milligans attend.

 

 

 

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