Honey-Roasted Root Vegetables
Makes 2-3 servings, but easily doubled!
2 parsnips, peeled and cut into 1-inch chunks
2 sweet potatoes, peeled and cut into 1-inch chunks
2 tbsp olive oil
sea salt and ground black pepper, to taste
2 1/2 tbsp honey
1 tbsp salted butter, cut into four cubes
1 tsp fresh chives
Preheat oven to 450 degrees Fahrenheit. On a baking sheet, combine parsnips, sweet potatoes, olive oil, and desired amount of salt and pepper. Roast for about 30 minutes, or until tender, redistributing and flipping them every 10 minutes. Once the vegetables are cooked through, drizzle with 2 tbsp of honey and place in the oven for 2-3 more minutes to caramelize. Remove from oven and distribute the butter cubes, stirring to coat and combine. Serve with a sprinkling of fresh chives and more sea salt, to taste.