Herb Roasted Vegetables
Recipes Healthy Cooking Holidays Seasonal cooking Side-dish Vegetarian
Description
This sweet and savory side dish is bursting with flavor. It's the perfect side dish for your holiday table.
Ingredients
18 oz. package fresh butternut squash chunks
1 c. quartered red radishes
1 golden beet, peeled, cut into wedges
1 red beet, peeled, cut into wedges
3 parsnips, sliced
2 T. olive oil
salt
1 c. pecan halves
1/2 c. reduced-sugar dried cranberries
1 T. chopped fresh sage
1 1/2 t. chopped fresh thyme
1 t. chopped fresh rosemary
1/2 c. balsamic vinegar
1/4 c. honey
Directions
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Preheat oven to 425 degrees F. Line a large sheet pan with heavy-duty aluminum foil; coat with non-stick cooking spray.
Arrange squash, radishes, beets and parsnips on the prepared sheet pan. Drizzle with olive oil; season with salt.
Roast, stirring occasionally, for 25 minutes. Add pecans, cranberries and herbs; stir. Roast until vegetables are fork-tender, 10 more minutes; transfer to a shallow serving platter.
In a small saucepan over medium-high heat, stir together balsamic vinegar and honey; bring to a simmer; reduce heat to medium-low. Simmer until sauce thickens and is reduced by one-third, 10–15 minutes. Let cool 10 minutes.
Drizzle over roasted vegetables.
8 servings.