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Roasted Vegetables with honey and Fresh Sage Recipe

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This recipe for Roasted Vegetables with honey and Fresh Sage is from Vernon Family Cookbook, 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:  
4 medium parsnips, peeled, halved lengthwise and cut into 1 inch pieces
4 medium turnips, peeled and cut into 1 inch pieces
2 small Yukon gold potatoes, peeled and cut into quarters or 1 large sweet potato peeled and cut into 1 inch pieces.
3 medium carrots, halved lengthwise and cut into i inch pieces
2 medium yellow onions cut into 1 inch wide wedges
8 leaves of fresh sage, slivered
3 T olive oil
1 1/2 tsp kosher salt
1 tsp black pepper
1/4 C honey
2 leaves fresh sage, snipped for garnish
Directions:
Directions:
Roast, uncovered, in a 425º oven for 35 minutes or until vegetables are lightly browned and tender, stirring twice.

Drizzle with honey; stir gently. Bake 5 minutes more. Serve sprinkled with snipped sage.
Number Of Servings:
Number Of Servings:
8

 

 

 

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