Ingredients
Servings
Serves 4
- 1/2 pounds Carrots, cut 4” stick
- 1/2 pounds Carrots purple, cut 4” stick
- 1/2 pounds Parsnips, cut 4” stick
- 1/2 pounds Red onions small, cut 1/8
- 2 tbsps Light olive oil
- 3 tbsps
- 1/2 cup Pecan pieces
- 2 tbsps Butter unsalted
- 2 tbsps Club House ® Chives, Freeze Dried
Procedure
- 1. Combine all the vegetables, toss with olive oil and Club House Chipotle Cinnamon Seasoning.
- 2. Place vegetable in a roasting pan and into an oven pre-heated at 400F.
- 3. Roast vegetables for 20 minutes, stirring every 10 minutes.
- 4. Add pecan and roast vegetables for another 10 minutes.
- 5. Add butter and Club House Chives, freeze dried.
