HONEY-GLAZED ROASTED ROOT VEGETABLES

Sorry, not the best picture!

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Honey-Glazed Roasted Root Vegetables

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6 large carrots, peeled and cut into 1-inch chunks

6 large parsnips, peeled and cut into 2-inch lengths

6-12 pink shallots, peeled and halved if very large

1 large red onion, quartered, then cut quarters in half horizontally

2-3 tablespoons olive oil

4 cloves garlic, peeled and roughly chopped

2 tablespoons honey

1/4 teaspoon dijon mustard

1/8 teaspoon nutmeg

2 teaspoons cumin seeds

kosher salt and freshly ground black pepper, to taste

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Pre-heat the oven to 400 degrees F.

Place prepared vegetables and garlic in a large bowl and toss with olive oil until well coated.

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Arrange olive oil coated vegerables in a large roasting pan and roast in oven for 30 minutes.

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While vegetables roast, heat the honey in a small saucepan or in the microwave and add dijon mustard,nutmeg, cumin seeds, salt and pepper. Stir to mix and heat until warm and honey is thin.

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After vegetables have roasted, remove from oven and pour honey and spice mixture over the vegetables, gently turning the vegetables to coat evenly with honey mixture.

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Return to oven for 20 to 30 minutes, or until the vegetables are soft, glazed and brown at the edges.