Ingredients
6 medium parsnips, peeled and sliced (about 2-1/2 pounds)2 medium carrots, sliced1 medium leek (white portion only), sliced3 garlic cloves, sliced2 tablespoons butter, melted2 tablespoons agave nectar or honey1/8 teaspoon ground cinnamon1/8 teaspoon ground nutmeg
Preparation
Preheat oven to 425°. Divide parsnips, carrots, leek and garlic between two 15x10x1-in. baking pans coated with cooking spray. Mix remaining ingredients; drizzle over vegetables. Toss to coat.
Roast 20-25 minutes or until tender, stirring occasionally.
