Honey Balsamic Roasted Root Vegetables

• Vegetarian
• Gluten free
• Paleo

• Produce

  • 2 cups Butternut squash
  • 1 cup Carrots
  • 3 cloves Garlic
  • 1 cup Parsnips
  • 1 cup Red onion
  • 1 cup Turnip

• Condiments

  • 1 tbsp Balsamic vinegar
  • 1 tbsp Honey

• Oils & Vinegars

  • 2 tbsp Olive oil

• Nuts & Seeds

  • 1/4 cup Walnuts

Found on thislilpiglet.net

Description

Ingredients

• 2 cups butternut squash, large cubes
• 1 cup red onion, largely sliced
• 1 cup turnip, large cubes
• 1 cup parsnips, largely sliced
• 1 cup carrots, largely sliced
• 3 cloves garlic, minced
• ¼ cup walnuts, chopped
• 2 tbsp olive oil
• 1 tbsp honey
• 1 tbsp balsamic vinegar

Directions

• Preheat oven to 400 degrees F.
• In a small bowl mix olive oil, honey, vinegar and garlic.
• In a large bowl place all vegetables, pour honey mixture over the vegetables and toss until evenly coated.
• Line a baking pan with parchment paper and spread out the coated vegetables. Sprinkle garlic over the top and place in the oven to cook for 45 minutes, flipping with a spatula about halfway through.
• minutes before the vegetables are done, sprinkle with walnuts and stir. Bake for remaining 10 minutes or until vegetables are browned and easy to prick with a fork.