Glazed Roasted Veggies

RECIPES from the Garden

Ingredients:​

• Veggies of choice: carrots, potatoes, sweet potatoes, turnips, onions, acorn or butternut squash, Brussels sprouts, beets, and/or parsnips chopped into roughly uniform 1 inch size and shape

• Butter or oil

• Garlic powder

• Himalayan pink salt

• Ground black pepper

• The All Mighty Herbal Medley

• Rosemary

• Raw honey or agave

Method:

1. Toss veggies with oil or butter, herbs, and spices to your desired taste.

2. Roast seasoned veggies until light brown almost tender.

3. Drizzle raw honey or agave over roasted veggies. Return to the oven for a 10-20 minutes until glaze caramelizes lightly and veggies are tender.

4. Serve immediately!

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