ROASTED VEGETABLE HARVEST

roasted-root-veg2

 

 

Ingredients

  • 1 butternut squash, peeled, seeded and cut into 3/4-inch pieces
  • 2 medium sweet potatoes, peeled and cut into 3/4-inch pieces
  • 2 medium beats scrubbed peeled and cut into 3/4 inch pieces
  • 2 medium gold potatoes scrubbed and cut into 3/4 inch pieces
  • 1/4 cup honey
  • 1/4 cup orange juic
  • 3 tablespoons butter
  • 2 table spoons basomic vinger
  • 1 tablespoon grated orange peel
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 2 medium granny smith apples, peeled and sliced
  • 1/2 cup chopped candied pecan optional 

Directions

Pierce the skin of the squish in a few places place on a microwave dish and cook on high for 7 minutes turn over after 3 1/2 minutes . The squash should be soft not mushy.This makes it easy to peal and cut

 

  1. Place squash, beets  sweet potatoes and apples in a greased 13×9-in. baking dish.
  2. In a small saucepan, combine the honey, orange juice, butter, orange peel, cinnamon and nutmeg. Bring to a boil, stirring constantly. Pour over vegetables 
  3. Cover and bake at 350° for 30 minutes, stirring occasionally. Uncover; stir in apples. Bake 30-35 minutes longer or until tender, stirring occasionally. Sprinkle with walnuts. Yield: 10 servings.
 CANDIED PECANS
preheat oven 350
2 egg whits wiped just until soft picks fold in 1 cup of nuts and 1/2 cup powered sugar sifted with 1 teaspoon cinnamon fold in to nuts just until coated
Line cookie sheet with  foil or parchment paper  spread nuts on cookie sheet  bake 10 to 12 minutes
be watchful or they will burn fast let  cool