Roasted Root Veggies & Chestnuts Recipe

INGREDIENTS:

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

DIRECTIONS:

1. Preheat oven to 425°F.
2. Coarsely chop TruStar Chestnuts and mix with 1 teaspoon of honey and 1 teaspoon of olive oil in a small bowl, set aside.
3. Peel and coarsely chop parsnips and carrots, (try to achieve the same size pieces so they cook evenly). Peel and halve shallots.
4. 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.
5. 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).

https://www.farmstarliving.com/roasted-root-veggies-chestnuts