Roasted Vegetables

Name: Roasted Vegetables
Yield: 6
Ingredients: 1 acorn squash, cut into 1-inch thick wedges; 3 parsnips, peeled and chopped; 3 carrots, peeled and chopped; 3 small turnips, peeled and halved; 3 gold beets, peeled and chopped; 1 fennel bulb, halved, cored, and sliced (reserve fennel fronds); 1 red onion, cut into wedges; 2 tbsp olive oil; Kosher salt; Pepper; 2 tbsp butter; 2 tbsp honey; &frac13; cup fennel fronds

A crew of not-your-ordinary vegetables roasted to golden perfection makes a side to savor.

A crew of not-your-ordinary vegetables roasted to golden perfection makes a side to savor, enhanced simply with butter, honey, salt and pepper.

Makes 6 servings

Ingredients

1 acorn squash, cut into 1-inch thick wedges
3 parsnips, peeled and chopped
3 carrots, peeled and chopped
3 small turnips, peeled and halved
3 gold beets, peeled and chopped
1 fennel bulb, halved, cored, and sliced (reserve fennel fronds)
1 red onion, cut into wedges
2 tbsp olive oil
Kosher salt
Pepper
2 tbsp butter
2 tbsp honey
⅓ cup fennel fronds

Directions

Preheat oven to 350°F. In a large bowl toss vegetables with oil and season with kosher salt and pepper. Scatter vegetables on a baking sheet and cover tightly with foil. Roast 1 hour. Remove foil. Increase oven temperature to 400°F. Roast 15 to 20 minutes more or until tender.
Transfer vegetables, butter, honey and fronds to a large bowl. Toss mixture until thoroughly combined.

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