It's a Little Tougher Getting Creative with Vegetables...but

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There are several ways to jazz up those hum drum, everyday vegetables.  Obviously one is working on a new recipe, the other is presentation.  This recipe does both!  Bringing familiar vegetables to the table with a little twist and by serving them separate in a fun dish also makes them just that more special.

Rosemary and Honey Roasted Vegetables with Chestnuts

Serves 4

Total Time:  50 minutes

Ingredients

8 oz of heritage carrots, various colors (rainbow)

8 oz of parsnip

4 oz of Brussels sprouts

1 oz of chestnuts

4 tbsp of butter

1oz of olive oil

2 oz of honey

1 sprig of rosemary

salt

Preparation

Preheat the oven to 350°F

To prepare the vegetables, peel the carrots and parsnips and remove the outer leaves from the sprouts. Place a baking tray over a couple of burners on a medium heat, pour in the oil and add the vegetables, moving them around every so often to ensure they color evenly.

Add the butter, honey, rosemary and chestnuts to the tray and transfer to the oven to roast for approximately 30 minutes, or until golden.

Plating/Presentation

To serve, season to taste and arrange on a plate/serving dish, but in this case, a fun shaped cereal, fruit or dessert type bowl.  I often shop for quirky serving pieces to make presentation that much more fun!

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