2 medium parsnips peeled
3 turnips
1 large sweet potato
6-10 cloves of garlic (to taste)
10-12 baby carrots
1 medium onion
1 Tbsp organic honey
1 Tbsp extra virgin olive oil
1 Tsp Basil (more if you’ve got it fresh)
1/4 cup fresh cilantro
salt and pepper to taste
optional – Paprika, coriander, dill, crushed red pepper (whatever is in the spice cabinet and looks good!)
Preheat oven to 400 degrees
Peel parsnips and sweet potato and slice into large chunks with turnips (about 1/4 inch)
Slice the ends off the onion and quarter it, separate the quarters in half
Peel garlic and slice off ends if necessary but leave them whole
Place everything in a baking dish (I use a 10 inch ceramic) and drizzle with honey and oil.
Use a spoon to coat everything well – add extra oil if necessary to coat it all lightly
Add basil, cilantro, salt, pepper and other spices of your choice and mix to cover everything
Place in oven uncovered for 45 min – 1 hour stirring occasionally to keep everything coated
You’ll know its done with the potatoes get really soft, I like to wait until they’re almost falling apart
Enjoy the sweet goodness of a delicious seasonal meal!!
