Roasted Vegetables

Ingredients	Directions
1 rutabaga 1 parsnip 1 turnip 1 acorn squash 1 cup dried cherries 1 Tbsp. honey 1 Tbsp. olive oil 1 tsp cayenne pepper Salt and pepper to taste 1 Tbsp. fresh thyme 1 Tbsp. fresh rosemary	Wash and peel vegetables, cut into about one-inch squares. Combine vegetables and cherries. Combine honey and olive oil and drizzle over vegetables, toss to coat. Sprinkle cayenne pepper and chopped thyme and rosemary. Bake at 350 degrees for 25-30 minutes, stirring every 15 minutes. Cook until desired tenderness.
Nutritional Information	Servings 6
Calories per serving Total Fat Saturated Fat Cholesterol Sodium Total Carbohydrates Dietary Fiber Protein	180 5g 1g 0 23mg 34g 2g 1g