1 lb. bag carrots, peeled, rough cut

1 lb. bag of parsnips, peeled, rough cut

2 Gala or Winesap apples, peeled, cored and cut into wedges

2 T. lemon juice (toss with apples to prevent turning brown)

1/4 lb. butter

1/4 c. olive oil

1/4 c. balsamic vinegar

1/4 c. apple juice or 1/2 c. brown sugar

1/2 tsp. cinnamon

1/2 tsp. ground ginger

salt & pepper

Peel and cut carrots, parsnips and apple. Place in roasting pan, toss with spices and oil & vinegar. Top with a pat of butter. Roast at 400 degrees for 15-20 minutes.

Presented by: Ron Watkins, The Grill at Highlands Row

Date: 12/18/2013

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