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Roasted Root Veggies and Chestnuts


Roasted Root Veggies and Chestnuts

Directions

Preheat oven to 425°F.

Coarsely chop the Naturi Organic Ready-to-Eat Chestnuts and mix with 1 teaspoon of honey and 1 teaspoon of olive oil in a small bowl, set aside.

Peel and coarsely chop parsnips and carrots, (try to achieve the same size pieces so they cook evenly). Peel and halve shallots.

Place vegetables on a baking sheet, drizzle honey and olive oil over vegetables, sprinkle with salt and freshly ground black pepper. Toss to coat well.

Roast in oven for 30-35 minutes; at 30 minutes check vegetables, once they have started to brown around the edges and are almost cooked, remove from oven and toss, add coated chestnuts and continue to roast for 10-12 minutes until Chestnuts are also golden brown and roasted. (Watch not to burn).



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