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

Roasted Veggies with Onion Glaze
-
Prep:
10 min. -
Cook:
30 min. -
Serves:
6
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
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.
Arrange in single layer on large baking sheet; bake for 30 to 35 minutes or until golden brown and tender.
Drizzle with honey and sprinkle with parsley before serving.
Also delicious with a mix of parsnips, turnips and potatoes.