Prep Time:20 min
Total Time: 1 h
|2||Chopped Fresh Thyme||30mL|
|1||Apple Cider Vinegar||15mL|
|3||Carrots, Peeled, Cut In 1-in. (2.5-cm) Chunks|
|2||Medium Sweet Potatoes, Peeled, Cut In1-in. (2.5-cm) Chunks|
|1||Small Butternut Squash, Peeled, Seeded, Cut In 1-in. (2.5-cm) Chunks|
|3||Beets, Peeled, Cut In 1-in. (2.5-cm) Chunks|
|6||Cloves Garlic, Peeled|
|Per serving||(1/12 of the recipe)|
|Total fat||6 g|
|Sat fat||0.4 g|
Preheat oven to 425°F (220°C). In large bowl, whisk oil with thyme, vinegar, honey, salt and pepper. Add carrots, sweet potatoes, squash, beets and garlic to bowl. Turn to coat vegetables with honey mixture. Spread on baking sheet(s) in single layer.
Bake 45 to 50 min. until tender and lightly caramelized. Serve warm or at room temperature.
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