Back to Your Roots

Root vegetables are abundant right now and this sweet and savory recipe is so simple and yummy, it’s always a hit. Even my kids like it!

I make it all year long and it’s particularly good when you make it on the grill in the summer. You can wrap all of the ingredients in foil and just throw it on the grill.

You can use any root vegetables you like but my favorites are listed below:

Roasted Root Veggies

Ingredients

• Carrots
• Potatoes
• Onions
• Parsnips
• Celery
• Beets (they are a great addition, although admittedly, I don’t love them so I rarely use them)
• 1/2 cup butter (or butter substitute)
• 2-3 tablespoons brown sugar
• Salt, to taste
• Herbs, if desired
  Directions

Slice all of the veggies lengthwise and arrange them in a ceramic or glass-baking dish. Add about half a cup of butter in small spoonfuls throughout the dish and sprinkle with 2-3 tablespoons of brown sugar.

Cover with foil and bake at 350 degrees for about an hour or until all of the veggies are completely soft. Sprinkle with salt and any herbs you like before serving. (I added a little parsley in the photo)