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 ½ tbsp. Kowalski's Extra Virgin Olive Oil
  • 1 tbsp. honey
  • 1 ½ tsp. butter, melted
  • 2 tsp. fresh lemon juice
  • 1 garlic clove, minced
  • 1/2 tsp. chopped 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.

Good Foods For Good Health

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.