Ingredients
1 bunch of rainbow carrots cut into coins
4 parsnips cut into coins
1 watermelon radish cut into 1 inch cubes
1 red onion coarsely chopped
3 turnips cut into 1 inch cubes
2 tablespoons honey
2 tablespoons aged balsamic or balsamic glaze
2 teaspoons salt
2 sprigs thyme, unstemmed (plus one for garnish)
2 sprigs rosemary, unstemmed (plus one for garnish)
2 tablespoons extra virgin olive oil
Preparation
