Glazed Root Vegetable Medley

Serves 6
  • 6 oz. parsnips, peeled, cut into 2" long x 1/2" thick pieces
  • 6 oz. turnips, peeled, cut into 1" wedges
  • 6 oz. rutabaga, peeled, trimmed, cut into 1" wedges
  • 1 1/2 tbsp. Kowalski's Extra Virgin Olive Oil
  • 1 tbsp. honey
  • 1 1/2 tsp. butter, melted
  • 2 tsp. fresh lemon juice
  • 1 garlic clove, minced
  • 1/2 tsp. chopped Kowalski's Fresh Thyme
  • 1/2 tsp. paprika
  • 1/4 tsp. allspice
  • 1/4 tsp. cayenne pepper, or less to taste
  • - dash ground cinnamon
  • - kosher salt and coarse ground black pepper, to taste
  • 1/2 lemon

Toss vegetables with oil; season to taste with salt and pepper. Roast on a parchment-lined baking sheet in a preheated 450° oven until vegetables are soft and browned in spots (about 50 min.), tossing occasionally. In a small microwave-safe mixing bowl, melt honey and butter together in the microwave; stir together next 9 ingredients (through pepper). Pour glaze over vegetables; stir to coat evenly. Roast until glaze is absorbed and vegetables are browned, stirring occasionally (about 10 min. more). Squeeze lemon over vegetables before serving.

Nutrition Information per Serving:
Total Calories: 85
Total Fat: 5 g
Saturated Fat: 1 g
Sodium: 32 mg
Fiber: 2 g

Rich in vitamin C and a good source of bone-strengthening vitamin K.