by PoorGirlEatsWell
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PoorGirlEatsWell's Notes:
Expand2 medium carrots Ask a question about this ingredient
2 small parsnips Ask a question about this ingredient
2 small white or purple turnips Ask a question about this ingredient
4 medium red potatoes Ask a question about this ingredient
1/2 pound Brussels sprouts Ask a question about this ingredient
2 tablespoons honey Ask a question about this ingredient
1 tablespoon olive oil Ask a question about this ingredient
1/2 teaspoon granulated garlic Ask a question about this ingredient
1/4 teaspoon sea salt Ask a question about this ingredient
Freshly ground black pepper Ask a question about this ingredient
6 large cloves of garlic, finely chopped Ask a question about this ingredient
2 tablespoons cooking oil Ask a question about this ingredient
Preheat the oven to 425°.
Ask a question about this stepWhisk together the honey, olive oil, granulated garlic, salt & pepper and set aside.
Ask a question about this stepRinse & peel the carrots & parsnips (I like to leave the skin on the potatoes & turnips but you may also peel those if you like) and chop all the root vegetables into 1" pieces.
Ask a question about this stepRinse the Brussels sprouts thoroughly, pat dry and cut in half.
Ask a question about this stepCombine the roots and sprouts in a large bowl with the honey glaze and toss together until everything is evenly coated. Place in a baking dish lightly sprayed with cooking spray and roast for 20-25 minutes, until the root veggies are tender and the sprouts begin to caramelize.
Ask a question about this stepWhile the vegetables are roasting, place the cooking oil in a small frypan or skillet and heat over medium high heat. Add the finely chopped garlic and allow to fry until it turns a deep golden brown but doesn't burn. Drain on a plate with paper towels until crispy and remove about 1 tablespoon for garnish.
Ask a question about this stepRemove the vegetables from the oven and allow to cool for a couple minutes before adding the rest of the pan-fried garlic and tossing together until combined.
Ask a question about this stepServe as a side or as a nice meatless entrée, garnish with extra garlic and enjoy!
Ask a question about this step
Fany is the author of My Sweet Mexico and Paletas.
