Roasted Root Veggie Sheet Tray with White Wine Glaze

Ingredients

• 1 large parsnip, peeled and cut into quarters
• 2 large carrots, peeled and cut into quarters
• 1 small acorn squash - halved lengthwise, seeded, and cut in ½ to ¾ inch slices
• 2 leeks, cleaned and halved lengthwise
• 1 lb. Brussels sprouts, halved
• 10 cloves of garlic, unpeeled
• 4 tablespoons extra virgin olive oil, separated, plus additional for sheet tray
• 1 tablespoon Holland House® White Cooking Wine
• 8 sprigs fresh oregano or thyme
• ½ teaspoon pumpkin pie spice
• 1¼ teaspoons sea salt
• ¾ teaspoon freshly ground black pepper
• ½ cup Holland House® White Cooking Wine
• ¼ cup shallots or red onion, finely chopped
• 1 tablespoon honey
• 2 tablespoons fresh oregano or thyme, chopped
• 1 tablespoon lemon juice
• ½ teaspoon freshly ground black pepper
• 2 tablespoons salted butter, chilled