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Baked Root Vegetables with Ginger Citrus Glaze Recipe

Ingredients
  • Ingredients
  • 1 to Medium Sweet Potato (Small)
  • 1 All-purpose Potato (Medium)
  • 1 carrot (medium)
  • 1 Parsnip (Medium)
  • 1 SmallTurnip
  • 1 tablespoon WildCheff Ginger Citrus Blend
  • 1 tablespoon Raw Organic Sugar
  • 2 tablespoons olive oil
  • 4 tablespoons butter
  • 1/4 cup water
Directions
Preheat oven to 400 degrees. Coat a large cookie sheet (with edges) with olive oil.

Peel the sweet potato, potato, carrot, parsnip and turnip, and cut into sticks about 3 inches long and approximately 1/2 inch thick.

Place veggies in a single layer on sheet tray and drizzle olive oil over them to coat, then toss them with your hands to ensure they are all evenly coated. Bake for 45-60 minutes until golden brown.

Melt butter in a small saucepan. Add sugar and stir over low heat until the sugar is dissolved. Add the Ginger Citrus Blend and the water and stir to incorporate everything. Bring to a boil, then reduce heat to low simmer, uncovered for 5 minutes or until the mixture has reduced and thickened slightly.

Pour the glaze over the bakes vegetables; toss to coat and return to the oven for approximately 5 minutes. Serve immediately with baked fish.

Serves 4-6

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