RECIPES from the Garden
Veggies of choice: carrots, potatoes, sweet potatoes, turnips, onions, acorn or butternut squash, Brussels sprouts, beets, and/or parsnips chopped into roughly uniform 1 inch size and shape
Butter or oil
1. Toss veggies with oil or butter, herbs, and spices to your desired taste.
2. Roast seasoned veggies until light brown almost tender.
3. Drizzle raw honey or agave over roasted veggies. Return to the oven for a 10-20 minutes until glaze caramelizes lightly and veggies are tender.
4. Serve immediately!