Another goodie we liked from EatingWell.Reference Attribution Link:
Honey BBQ Roasted Root Vegetables:
Preheat oven to 425 degrees F.
Toss turnips and carrots in a large bowl with 1 1/2 tablespoons oil and 1/4 teaspoon each salt and pepper. Spread onto two-thirds of a large rimmed baking sheet. Toss beets with the remaining 1/2 tablespoon oil and 1/4 teaspoon each salt and pepper. Spread on the empty side of the pan. Roast, stirring once, until tender, 25 to 30 minutes.
Meanwhile, whisk tomato puree, honey, vinegar, chipotles, Worcestershire and the remaining 1/4 teaspoon salt in a saucepan. Heat over low heat, whisking occasionally, until hot, about 10 minutes. Remove from heat; cover to keep warm.
Arrange the vegetables on a serving platter. Drizzle with 1/3 cup of the sauce (reserve the rest for another use) and top with cilantro.
Tips
To make ahead: Refrigerate barbecue sauce (Step 3) for up to 1 week.
Notes.. Above information is curated for evaluation and recommendation from EatingWell
Read article and author info here:
Honey BBQ Roasted Root Vegetables
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