Lunch: Honey-Glazed Roasted Root Vegetables
Recipe by Grace Parisi The secret to this sweet, slightly tangy dish: the touch of sherry vinegar in the glaze.
This recipe includes fertility superfoods such as:
Health and fertility benefits of Honey-Glazed Roasted Root Vegetables
One tbsp of honey has a glycemic index (GI) of 55.
Ingredients
1 1/4 lb. parsnips
1 1/4 lb. carrots
1 celery root
1 1/4 lb. golden beets
1/2 c. extra-virgin olive oil
1/2 c. honey
6 thyme sprigs
Salt and freshly ground pepper
2 tbsp. sherry vinegar
Instructions
Preheat oven to 425 degrees. In a large bowl, toss root vegetables with oil, honey, and thyme and season with salt and pepper. Divide between 2 large, sturdy rimmed baking sheets. Cover with foil and roast 40 minutes, shifting pans once, until vegetables are tender. Remove foil and roast 10 minutes longer, until glazed. Return to bowl and stir in vinegar, then season with salt and pepper. Serve right away.
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Nutrition Facts
Serving Size: 12
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
