Honey-Glazed Roasted Harvest Vegetables

INGREDIENTS:

·         4 parsnips, peeled and sliced 1/2 inch thick

·         4 carrots, peeled and sliced 1/2 inch thick

·         4 turnips, peeled and cubed 1/2 inch thick

·         2 sweet potatoes, peeled and cubed 1/2 inch thick

·         2 cups butternut squash, peeled and cubed 1/2 inch thick

·         1/2 cup honey

·         1/2 cup oil (vegetable, canola, or your favorite)

·         2 tsp freshly grated nutmeg

·         2 tsp powdered ginger

·         Salt and freshly ground pepper

·         1 or 2 dashes of Chinese 5 Spice

DIRECTIONS:

Preheat the oven to 425°.

Toss vegetables with oil, honey and spices.

Divide into 2 large baking dishes or roasting pans and cover with foil.

Roast for 40 minutes, stirring half way through cooking time.

Cook until the vegetables are tender.

Remove the foil and roast for 10 minutes longer, until glazed.

Honey-Glazed Roasted Harvest Vegetables