Roasted Root Vegetables
Makes 4 servings. Recipe is by Teresa B. Day.
4 tablespoons olive oil
1 tablespoon Steen’s cane syrup
2 tablespoons balsamic vinegar
1 teaspoon cumin
1 teaspoon kosher salt
¼ teaspoon black pepper finely ground
1 leek, sliced lengthwise
2 or 3 each, carrots, turnips, beets and radishes or others as desired
¼ cup feta cheese
¼ cup fresh micro greens
1. Preheat oven to 425 F. In a small bowl, whisk together the olive oil, syrup, vinegar, cumin, salt and pepper.
2. Clean the vegetables and pat dry. Place them in a heavy skillet or roasting pan.
3. Pour over the olive oil mixture and toss to coat. Roast uncovered for 30 minutes or until vegetables are tender, but not mushy.
4. Top with feta and micro greens. Serve immediately.