Monday, October 8, 2012

Raspberry Honey Roasted Vegetables

I found a new way to enjoy my raspberry honey besides on toast and this time it's on veggies.  I paired it with raspberry vinegar and I'm amazed it they made it into a bowl because I was enjoying sampling them off the sheet pan.





Raspberry Honey Roasted Vegetables


1 Delicata squash (or your favorite) 
2 large carrots
1 large sweet potato

Peel and slice all the vegetables and place on an olive oil greased baking sheet.  Drizzle 2 tbsp extra virgin olive oil on top and bake at 350° for 30 minutes or until fork tender.  Remove from oven and drizzle 3 tbsp raspberry honey and  1 tsp raspberry vinegar on top and return to oven for an additional 5 minutes.