Savor the Flavor

Honey-Glazed Root Vegetables

Ingredients: 2 tbsps. honey 1 tbsp. fresh lemon juice

1 tsp. curry powder 1 tsp. ground cumin 1/2 tsp. ground coriander 1 tsp. fennel seeds 1/2 cup fennel fronds, chopped, scrapped and trimmed 1-1/2 cups baby carrots 1 large turnip cut into 1/2-inch cubes (about 1 cup) 2 medium parsnips, peeled and cut into 1/2-inch cubes 1 fennel bulb

Instructions: Preheat the oven to 350 degrees. Combine the honey, lemon juice, curry, cumin, coriander, fennel seeds, and half the fennel fronds in a large mixing bowl. Stir in the carrot, turnip, parsnip, and fennel, and toss well until the vegetables are well coated. Place the vegetable mixture in a shallow baking dish. Place the dish in the oven and bake until golden brown, 45 minutes to 1 hour, tossing occasionally. Remove from the oven and toss with the remaining fennel fronds. Taste and adjust the seasonings—may want to add an extra dash of lemon juice.

Anonymous Contribution

Oven-Baked Sweet Potato Fries

Ingredients: 3 large sweet potatoes, peeled and cut into 1/4-inch wide sticks 3 tbsps. olive oil 2 tbsps. coconut sugar 1 tbsp. salt

2 tsps. chili powder 1 tsp. ground cumin

Instructions: Preheat the oven to 450 degrees. Line a large baking sheet with parchment paper. In a large bowl, toss the sweet potato sticks with the oil. Add the coconut sugar, salt, chili powder, and cumin and toss to mix well. Transfer the sweet potatoes to the prepared baking sheet and spread them out in an even layer. Bake for 15 minutes. Flip the fries and return the pan to the oven to bake for another 10 to 15 minutes, until browned and crisp. Let cool a little before serving.

Anonymous Contribution

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