INGREDIENTS

• 4 sweet potatoes
• 2 large carrots
• 1 small butternut squash
• 3 rutabagas or parsnips
• 1 large onion
• 1 tablespoon chopped fresh or dry thyme
• ⅓ cup Joon Saffron Honey
• ⅓ cup olive oil
• Salt and pepper
• ½ teaspoon cayenne pepper (optional)

INSTRUCTIONS

1. Preheat oven to 375ºF.
2. Peel and cut the vegetables to 1 inch cubes.
3. In a large bowl whisk the oil, honey, salt and pepper. Add the vegetables to the bowl and toss till everything is coated with the honey mixture.
4. Spread on a greased roasting pan and top with chopped fresh herbs.
5. Roast in the oven for 40–50 minutes till the vegetables are tender.