Roasted Root Vegetables with Dried Cranberries

By es123

Ingredients

• Carrots 4 ea
• Sweet Potatoes 2 ea
• Celery Root 1 ea
• Freshly Chopped Rosemary 1 Tbsp
• Freshly Chopped Thyme Leaves 1 Tbsp
• Freshly Chopped Garlic 1 Tbsp
• Olive Oil 2 Tbsp
• Kosher Salt 1 tsp
• Sugar 1 tsp
• Cranberry Honey 2 tsp
• (Any high-quality honey may be substituted)
• Dried Cranberries 1/4 cup
• Freshly Chopped Sage 1 Tbsp

Details

Servings 10

Preparation

Step 1

Wash and peel the vegetables.
Preheat the oven to 375° F.
Dice the vegetables into 1” pieces.
In a large mixing bowl, combine the vegetables, rosemary, thyme, garlic, olive oil, salt, and sugar. Toss well to combine.
Place the vegetables in a large roasting dish in a single layer and roast for 15 minutes.
Remove the vegetables from the oven, add the honey and mix well.
Return to the oven and cook for 10 minutes.
Remove from the oven, stir in the cranberries and sage and serve immediately.