Roasted Root Veggies and Chestnuts
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).
- 3 parsnips
- 3 carrots
- 4 shallots, halved
- 2 tbspns honey + 1 teaspoon
- 2 tbspns olive oil + 1 teaspoon
- 1 cup Naturi Organic Ready-to-Eat Chestnuts, coarsely chopped
- 1/2 teaspoon salt ( to taste)
- freshly ground pepper