One Year: Sweet Turkey Chili with Corn, Kidney Beans, and Kale
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.
Yummmm….
Wishing you a magical Christmas season and all the good things in 2014! 🙂
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Aw, thank you so much! Same to you! Here’s hoping that 2014 is filled with even more delicious food! 🙂
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These were so tasty. It balanced the earthy with the sweet perfectly. Also you perfected the roasting process. Your vegetables were not mushy or squishy they were perfectly firm and had a great texture while being brought together with that spectacular flavor.
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Thank you! 🙂 This is the recipe that made me officially fall in love with parsnips.
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