The New Roasted Vegetable Medley - alive magazine

Name: The New Roasted Vegetable Medley - alive magazine
Ingredients: 5 large carrots, peeled and cut into 2 x 1/4 in (5 x 0.6 cm) matchsticks; 4 large parsnips, peeled and cut into 2 x 1/4 in (5 x 0.6 cm) matchsticks; 2 cups (500 mL) diced rutabaga, cut into 1/2 in (1.25 cm) cubes; 1 cup (250 mL) diced turnip, cut into 1/2 in (1.25 cm) cubes; 2 Tbsp (30 mL) extra-virgin olive oil, divided; 2 Tbsp (30 mL) lemon juice; 1 Tbsp (15 mL) liquid honey; 1 large garlic clove, smashed and very finely minced; 1/2 tsp (2 mL) ground cumin; 1/2 tsp (2 mL) ancho chili powder; 1/2 tsp (2 mL) salt; Chopped cilantro, for garnish

www.alive.com

Not only are these lovely root vegetables roasted to perfection, but the sweetness from the roots coupled with a little honey and smoky ancho chili powder gives…

View full recipe on www.alive.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.alive.com.

Share this recipe:

Cooking tools: