HONEY GLAZED ROASTED ROOT VEGETABLES ENJOY DAN:

HONEY GLAZED ROASTED ROOT VEGETABLES by CHEF DAN:

Serves 4

INGREDIENTS:

1 fennel bulb, peeled and sliced 1/2-inch thick

2 parsnips, peeled and sliced 1/2-inch thick

4 carrots, peeled and sliced 1/2-thick

3 golden beets, peeled and sliced 1/2-inch thick

1 butternut squash, peeled and sliced 1/2-inch thick

3 tablespoons olive oil

1/2-cup pure honey

5 thyme springs

Sea salt and freshly ground black pepper to taste

2 tablespoon sherry vinegar

1/2-cup toasted walnuts

DIRECTIONS: (PREHEAT OVEN TO 425 F)

1.   In a large bowl, toss the root vegetables and squash, honey with the oil, season with salt and pepper.

2.   Divide between 2 large rimmed baking sheets.

3.   Cover with foil and roasted for 40 minutes, stirring one time.

4.   Remove foil and roasted for 15 minutes longer or until vegetables are tender.

5.   Return to the bowl and stir in vinegar and season with salt and pepper.

6.   Top with toasted walnuts.

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