Roasted Winter Roots

Ingredients:

• - 8 Tbs. (1 stick) unsalted butter, melted
• - Winter squash or yams, scrubbed,
  peeled and cut into rounds 1/2 inch thick
• - 4 large carrots, peeled and thickly sliced on the diagonal or 8-12 smaller carrots left whole
• - 4 large turnips, peeled and cut into rounds 1/2 inch thick
• - 2-4 beets, cubed
• - 3 Tbs. wildflower honey
• - Salt and freshly ground pepper, to taste
• - 3 Tbs. fresh lemon juice
• - 1/2 cup golden raisins
• 
  

Directions: Time: 1 hour 15 minutes

1. Preheat an oven to 425ºF. Using 2 Tbs. of the melted butter, grease a roasting pan just large enough to hold the vegetables comfortably.
2. Roast the beets in a separate baking dish to prevent discoloring the other vegetables. Arrange the squash or yams, carrots and turnips in the prepared pan. Toss the vegetables with the remaining 6 Tbs. melted butter, then drizzle with the honey. Season with salt and pepper, and sprinkle with the lemon juice and raisins.
3. Roast the vegetables, turning twice (or as often as needed so as not to burn the top), until tender, about 1 hour.
4. Using 2 large spoons, gently transfer the vegetables to a warmed platter combining the beets carefully and minimally. Serve hot.

Serving Tip: If desired, before serving the roasted vegetables, stir them with a wooden spoon to break them up and mash them together for a homey, comforting side dish.