Roasted winter vegetables

Ingredients

1 cup large diced fennel bulb
1 cup large diced celery root
1 cup large diced rutabagas
1 cup large diced carrots
1 cup large diced onions
Good quality olive oil
Sea salt and ground black pepper, to taste
4 to 8 tbsp. honey (see note)
1/2 bunch fresh thyme, chopped
1/2 bunch fresh sage, chopped
1/4 bunch fresh mint, chopped

Directions

Toss vegetables with olive oil, salt, pepper and honey in a bowl to coat. Place in a heated baking dish and bake in a preheated 350-degree oven until caramelized and tender crisp, approximately 30 minutes. Before serving, add herbs and transfer to a serving dish.

Note: Vegetables may contain more natural sugars at certain times of the year, which should be taken into account when sweetening to taste.

Serves 2 to 3