Roasted Winter Vegetables

Chock-full of nutrients, the combination of hearty vegetables will fortify you for the winter's cold.


6 tablespoons olive oil
2 turnips, peeled, cut into 1-inch chunks
4 yams, cut into 1-inch chunks
10 carrots, cut into 2-inch long pieces
4 onions, cut into 1-inch chunks
15 whole garlic cloves, peeled
1 tablespoon ground sage
1 tablespoon dried rosemary
salt and pepper to taste


Preheat oven to 450°

Spray a large roasting pan with vegetable cooking spray. Preheat in oven for 15 minutes.

Remove heated pan from oven. Spread 3 tablespoons oil on bottom. Distribute the vegetables in pan. Sprinkle with sage and rosemary. Drizzle the remaining oil and honey over vegetables. Season with salt and pepper.

Roast until tender, about 1 1/2 hours, stirring occasionally, to keep vegetables from becoming dry.

Serves: 10

golden blossom honey product