Rosemary Roasted Veggies

A great side to any meat dish.

What You Will Need:

3 Large Carrots, washed and peeled if desired
2 Large Parsnips, washed
1 sweet potato, either cubed or sliced
1 large onion, cut into quarters, and sliced.
2 Beets
1/2 tbsp of rosemary
1 tbsp raw unpasturized honey, in liquid form
1/4 cup of olive oil
tbsp sea salt
dash of pepper to taste

Now What?

  1. In a baking pan place cut up vegetables.
  2. Coat vegetables with olive oil
  3. Garnish with salt and pepper
  4. Top with a few dashes of rosemary to cover the vegetables
  5. Drizzle vegetables with honey, tossing vegetables to make sure honey is mixed well
  6. Cook at 425 degrees for 45 minutes until they are well cooked and just starting to crisp.


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