Herb Roasted Vegetables
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.