Nutritional Wisdom with Carly Pollack

Roasted Root Vegetables with Balsamic and Honey Glaze

Submitted by Meg Griffith Washburn

Ingredients
1/2 tsp fennel seed
1/2 tsp crushed red pepper
1/2 tsp dried thyme
1/4 tsp sea salt
1/4 tsp black pepper
1/4 tsp allspice
1 small parsnip
1 medium carrot
1/2 small turnip
1/2 small rutabaga
1/4 cup shallot, chopped
1/2 cup sweet potato, diced
1/2 cup Brussels sprouts, trimmed and halved
1/2 cup cauliflower, cut into 1-inch florets
2 tsp ghee, melted
2 tsp balsamic vinegar
1 tsp raw, local honey

Directions
Preheat oven to 400 degrees. Heat a small frying pan over medium heat. Add the fennel seed and toast, shaking constantly, until the seeds are fragrant, about 1 minute. Pour onto a plate to cool. Stir in the remaining spices. Cut the vegetables (leave the peel on!) and cut into small cubes. In a large bowl, toss the vegetables with 1 tbsp of the spice mixture and oil. Spread the seasoned veggies on a baking sheet in a single layer (don't crowd them together or they won't roast properly). Roast for 45 minutes, or until the veggies are browned and soft. Drizzle with vinegar and honey.

Serving
2-3 Servings