Here is an amazing and easy way to take advantage of all the beautiful Fall vegetables that not only taste amazing but look great as decorations on your counter top or dining room table until you bake them!
Roasted Root Vegetables
Ingredients for Roasted Root Veggies:
preheat oven to 400, prepare baking sheet
2 acorn butternut squash
5 or 6 yellow and orange carrots
3 or 4 parsnips
Chop vegetables, place on baking sheet, sprinkle with olive oil until lightly coated. Then season with sea salt, pepper, cinnamon, and drizzle some maple syrup. Bake until tender (can put fork through easily) about 45 minutes – 1 hour. Feel free to substitute and/or add your favorite root vegetable to the recipe to make it your own!
Ever Onward,
Jennifer Esposito
The latest issue of Gluten-Free Living has a whole recipe section on root vegetables. Great to know we aren’t the only ones who love nature’s fall bounty!
Do you use mostly Maple Syrup and why? lol We use Agave or Blue Agave, maybe Ill try Maple Syrup? Thanx
Maple syrup is my sugar of choice by a landslide!!!!!!!!!!!!!!!!! It is a powerhouse of antioxidents! It also sweetens without your treats tasting fake or too sweet as agava does.
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