FALL VEGETABLES ROASTED IN "DAN'S" HONEY ENJOY DAN:

HONEY- ROASTED ROOT VEGETABLES WITH “DAN”S HONEY

      Serves 10-12                                                                                By CHEF DAN:

INGREDIENTS:

1 cup “DAN’S” honey

2 tablespoons butter

6 carrots, peeled and cut into 1/2-inch diced

8 fingerling potatoes, scrubbed and cut diagonally into 1-inch thick slices

2 parsnips, peeled, trimmed, peeled and halved, each cut into 1/2 cut into quarters

8 baby turnips, peeled and cut into 1//2-inch diced

2 beets, peeled and cut into wedges

1 celery root, trimmed and halved, halves cut crosswise into 1-inch pieces

2 onions, trimmed, peeled and halved, each half cut into quarters

1 whole head garlic, separated into cloves, unpeeled

2 tablespoons  lemon juice

3 springs fresh, thyme, rosemary or sage

Coarse salt and freshly ground black pepper

2 tablespoons olive oil

DIRECTIONS;                                   (PRE-HEAT OVEN TO 400 DEGREES)

1.     In an oven proof skillet over medium-heat add (DAN’S) honey and heat until it is thick and dark with large bubbles, about 10 minutes.

2.     Stir in the carrots, potatoes, parsnips, turnips, beets,  celery root, onions and garlic.

3.     Cook until vegetables are deeply glazed, 8-10 minutes.

4.     Put all vegetables and the herb springs in a large baking dish

5.     Season well with salt and pepper and drizzle generously with olive oil, and toss to coat evenly.

6.     Stir in the butter, and lemon juice,

7.     Place baking dish in pre-heated oven and cook, stirring occasionally, until vegetables are golden brown, about 20- 30 minutes.

8.     Transfer to a platter.

        ENJOY DAN:                                                   BON-APPETITE: