Honey-Glazed Roots & Sprouts With Pan-Fried Garlic

• 2 medium carrots
• 2 small parsnips
• 2 small white or purple turnips
• 4 medium red potatoes
• 1/2 pound Brussels sprouts
• 2 tablespoons honey
• 1 tablespoon olive oil
• 1/2 teaspoon granulated garlic
• 1/4 teaspoon sea salt
• Freshly ground black pepper
• 6 large cloves of garlic, finely chopped
• 2 tablespoons cooking oil

1. Preheat the oven to 425u0b0.
2. Whisk together the honey, olive oil, granulated garlic, salt & pepper and set aside.
3. Rinse & peel the carrots & parsnips (I like to leave the skin on the potatoes & turnips but you may also peel those if you like) and chop all the root vegetables into 1" pieces.
4. Rinse the Brussels sprouts thoroughly, pat dry and cut in half.
5. Combine the roots and sprouts in a large bowl with the honey glaze and toss together until everything is evenly coated. Place in a baking dish lightly sprayed with cooking spray and roast for 20-25 minutes, until the root veggies are tender and the sprouts begin to caramelize.
6. While the vegetables are roasting, place the cooking oil in a small frypan or skillet and heat over medium high heat. Add the finely chopped garlic and allow to fry until it turns a deep golden brown but doesn't burn. Drain on a plate with paper towels until crispy and remove about 1 tablespoon for garnish.
7. Remove the vegetables from the oven and allow to cool for a couple minutes before adding the rest of the pan-fried garlic and tossing together until combined.
8. Serve as a side or as a nice meatless entree, garnish with extra garlic and enjoy!

carrots, parsnips, white, red potatoes, brussels, honey, olive oil, garlic, salt, freshly ground black pepper, garlic, cooking oil

Taken from food52.com/recipes/9904-honey-glazed-roots-sprouts-with-pan-fried-garlic (may not work)