Hearty, Herbed Roasted Vegetables

3-4 cloves of garlic chopped,

1 lb baby carrots cut into 3 or 4 pieces each,

1 lb Parsnips cut into 1/2″ pieces,

1 Can baby beets,

1 t. dried rosemary,

1/2 t Tuscan Sunset Spice from Penzey’s (see Spice s from Penzey’s post), (Optional)

course salt,

3-4 T. Olive Oil, I use Filippo Berio Extra Virgin,

4 Cups of cut Butternut Squash or Sweet potato,

1/2 Cup honey/with 1/2 t cinnamon added (Stir well before pouring over vegetables).

Cook the garlic, carrots and the parsnips in a  pan with 1/2 c water until soft but not fully cooked. Drain the liquid.  In a baking dish mix cooked Vegetables, beets, and squash. Sprinkle with spices, mix one more time.  Drizzle the olive oil over the vegetables and bake covered for 20 min.. Remove from oven and coat with the honey/cinnamon mixture return to the oven for final time cook covered for 15 min. then uncover until vegetables are all roasted and glazed.   I cook these in a 2 1/2 qt. Corning Ware Casserole pan with the Glass cover.

I first found this recipe in a Better Homes and Gardens magazine. I have used and re-used it over the years. I have added and subtracted many items but this the version that I used  tonight..