ROASTED ROOT VEGETABLES WITH SPICY CINNAMON BUTTER

Ingredients Weight Measure
Turnips, peeled 1 lb.
Carrots, peeled 1 lb.
Parsnips, peeled 1 lb.
Sweet potatoes, peeled 1 lb.
Butter 8 oz.
Cinnamon 1/2 tsp.
Nutmeg 1/2 tsp.
Brown sugar 2 tsp.
Salt 2 tsp.
TABASCO® brand Original Red Sauce 2 tsp.

Method

  1. Cut vegetables into evenly sized pieces. Roast vegetables in a 350°F oven until soft.
  2. Soften butter. Blend butter, cinnamon, nutmeg, brown sugar, salt and TABASCO® Sauce.
  3. Toss cooked vegetables with butter.

Yield: 12 servings

A delicious side item for fall harvest menus, ideal for Thanksgiving.