Honey Glazed Roasted Veggies

Makes 6-8 servings

Honey glazed red onions, cabbage, butternut squash, acorn squash, apples, carrots, white and sweet potatoes are a real hit in this dish... not to mention, it is a power house of nutrition!

ingredients

FOR THE VEGGIES:
1 medium red onion, cut into sixths
1 small bag of baby carrots
1 small head green cabbage, cut into 8 wedges
1 small acorn squash cut in half, seeds removed and cut into 1- inch wide slices crosswise
1 small butternut squash, peeled, cut in half, seeds removed, cut into 1-inch wide slices crosswise
1 large white potato, peeled and cut into 8 wedges like a dinner fry
1 large sweet potato, peeled and cut into 8 wedges like a dinner fry
2 apples, peeled and cut into wedges like a dinner fry
FOR THE SEASONING:
1/4 cup olive oil
1/4 cup red wine vinegar
3-4 sprigs rosemary (2 teaspoons)
3-4 sprigs thyme (2 teaspoons)
1/2 teaspoon sea salt
1/2 teaspoon freshly ground pepper
1/2 cup of honey or maple syrup

directions

1
Preheat oven to 400 degrees.
2
Place all the vegetables in a large rectangular baking dish and assemble them nicely in groups. Drizzle with olive oil and vinegar. Use a brush to make sure all vegetables are coated.
3
Season with herbs, sea salt and pepper. Drizzle the whole bunch of vegetables with honey or maple syrup and roast for 20 minutes or until soft and edges are light brown. Remove from oven and arrange on a platter and serve warm. You can just leave them in the roasting dish as well.
4
*** You can drizzle the veggies with the honey or maple syrup again half way through the roasting process.
5
*** You can buy whole carrots and make match sticks out of them rather than baby carrots.