TASTE THE LOVE

Roasted Vegetables

1 jar Emily G’s Tipsy Onion and Garlic Jam
6 to 8 medium carrots
3 Sweet Potatoes
4 Turnips
1 pound large cipollini onions, peeled and halved through the root
2 green onions diced
1/2 cup extra-virgin olive oil, more for drizzling
salt and pepper to taste

Preheat oven to 450 degrees F.
Chop the carrots, sweet potatoes and turnips. Toss vegetables and onions in a mixing bowl with a jar of Emily G’s Tipsy Onion and Garlic jam and olive oil.
Place carrots, sweet potatoes, turnips and onions in a roasting pan. Season vegetables with salt and pepper
Roast until vegetables are medium brown in color, about 20 minutes. Remove pan from oven and toss in green onion and more olive oil if desired.
The vegetables can be cooked and left at room temperature at this point for up to 2 hours. Reheat when needed

 

Groups: side dish, Tipsy Onion and Garlic, Tipsy Onion and Garlic jam