Honey-Glazed Roasted Fall Vegetables |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Baby beets cast a rosy glow on this oven-baked winner. Ingredients:
3 medium beets |
3 medium yukon gold or other thin-skinned potatoes |
3 purple onions |
3/4 cup chicken broth |
3 tablespoons olive oil |
1 teaspoon salt |
1/2 teaspoon pepper |
3 medium turnips |
2 tablespoons lemon juice |
1 1/2 tablespoons honey |
Directions:
1. Peel first 3 ingredients; cut each into 8 wedges. Toss together vegetable wedges, chicken broth, and next 3 ingredients in a large bowl. Spread wedges evenly in a 15- x 10-inch jellyroll pan; pour chicken broth mixture over vegetables in pan.
2. Bake at 375° for 20 minutes.
3. Peel turnips, and cut each into 8 wedges. Add to baked vegetables, stirring to coat well; bake 20 more minutes or until liquid is absorbed.
4. Stir together lemon juice and honey; add to vegetables, tossing well.
5. Note: To make ahead, chill vegetables after baking 40 minutes. Remove from refrigerator; let stand 30 minutes. Bake, covered, at 375º for 15 minutes; toss with lemon juice mixture.
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