![\"Rancho-La-Puerta-roasted-veggies\"](\"https:\/\/healthyaging.net\/magazine\/wp-content\/uploads\/2016\/02\/Rancho-La-Puerta-roasted-veggies.jpg\")
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Rancho La Puerta Root Vegetables Roasted with Honey, Balsamic and Spices<\/h3>\n
Makes 6 servings<\/p>\n
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- 1 tablespoon whole fennel seed<\/li>\n
- 1 teaspoon crushed red pepper<\/li>\n
- 1 teaspoon whole dried thyme<\/li>\n
- \u00bd teaspoon sea salt<\/li>\n
- \u00bd teaspoon fresh ground black pepper<\/li>\n
- 2 small parsnips<\/li>\n
- 1 large carrot<\/li>\n
- \u00bd white turnip<\/li>\n
- \u00bd rutabaga<\/li>\n
- 2 cups additional vegetables such as shallots, sweet potatoes, yams, Brussel sprouts, purple potatoes<\/li>\n
- 2 teaspoons olive oil<\/li>\n
- 2 teaspoons balsamic vinegar<\/li>\n
- 1 teaspoon honey<\/li>\n<\/ul>\n
Preheat the oven to 400 degrees F. Heat a small frying pan over medium heat. Add fennel seed and toast, shaking constantly until the seeds are fragrant, about 1 minute. Pour onto a plate to cool. Stir in remaining spices.<\/p>\n
Peel the vegetables and cut into 1 1\/2 chunks. In a large bowl, toss the vegetables with 1 tablespoon of the spice mixture and oil.<\/p>\n
Spread the seasonal vegetables on a baking sheet in a single layer. Do not crowd them or they won’t roast properly.<\/p>\n
Roast for 45 minutes, or until the vegetables are well-browned and soft. Loosen vegetables from the pan and drizzle with the balsamic vinegar and honey.<\/p>\n
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