Roasted Veggies with Onion Glaze

Name: Better Than Bouillon
Address: 333 Old Lindale Road, Rome, GA, 30161, USA
Telephone: +1-800-334-4468

This wonderful medley of roasted fall vegetables makes a wonderful side dish for roast turkey, chicken, beef or pork.

Recipe tags: onion base, moderate difficulty, side, vegetarian, roast

Ingredients

Quantity	Ingredient
2 tbsp	Better Than Bouillon^® Sautéed Onion Base
2 tbsp	olive oil
1 tbsp	cider vinegar
1 tbsp	finely chopped fresh thyme
3 cups	chopped butternut squash, cut into 1-inch pieces
2	sweet potatoes, chopped
2	heirloom carrots, chopped
2	large golden or candy cane beets, chopped
4 tsp	honey
2 tbsp	finely chopped fresh parsley

Directions

1

Preheat oven to 400˚F. In large bowl, stir together Sautéed Onion Base, oil, vinegar and thyme; add butternut squash, sweet potatoes, carrots and beets, tossing well to coat.
2

Arrange in single layer on large baking sheet; bake for 30 to 35 minutes or until golden brown and tender.
3

Drizzle with honey and sprinkle with parsley before serving.

Also delicious with a mix of parsnips, turnips and potatoes.

Print recipe

Recipes