Roasted Autumn Vegetables

By cook_kjacook_kja

Ingredients

• 8 Tbs (1 stick) unsalted butter, melted
• 2 large sweet potatoes or yams, scrubbed, peeled and cut into 1/2 inch rounds
• 4 large carrots, peeled and thickly sliced on the diagonal
• 4 large parsnips, peeled and cut into rounds 1/2 inch thick
• 3 Tbs wildflower honey
• Salt and freshly ground pepper, to taste
• 3 Tbs fresh lemon juice
• 1/2 C gold raisins

Preparation

Step 1

Preheat oven to 425F. Using 2 Tbs of the melted butter, grease a roasting pan just large enough to hold the vegetables comfortably.

Arrange the sweet potatoes, carrots and parsnips in the prepared pan. Toss the vegetables with the remaining 6 Tbs of melted butter, then drizzle with the honey. Season with salt and pepper, and sprinkle with the lemon juice and raisins.

Roast vegetables, turning twice, until tender, about 1 hour.

Using 2 large spoons, gently transfer the vegetable to a warmend platter. Serve hot. Serves 8

Serving tip: If desired, before serving the roasted vegetable, stir them with a wooden spoon to break them up and mash them together for a homey, comfortable side dish.