Shelly's Recipe

BRAISED AUTUMN ROOT VEGETABLES

Category: Sides

1 tbsp olive oil
1 small red onion, peeled and diced
1 cup butternut squash, peeled and cut into 1/2-inch cubes
1 cup parsnips, peeled and cut into 1/2-inch cubes
1 cup carrots, peeled and cut into 1/2-inch cubes
1 tsp sea salt
3/4 cup tomato juice
4 cups vegetable broth
2 cloves garlic, smashed
2 tsp minced gingerroot
2 tbsp honey
1 tsp ground cumin
1/2 tsp ground coriander
1/2 tsp fennel seeds
1/4 tsp cinnamon

In a large skillet, heat oil over medium high heat. Add diced onion and cook until tender and starting to brown, about 5 minutes. Add in squash, parsnips and carrots. Season with salt and cook until vegetables start to brown, about 5 minutes. Add tomato juice, vegetable broth, garlic, ginger, honey, cumin, coriander, fennel and cinnamon. Stir to combine ingredients. Bring to a simmer, reduce heat, cover and cook until vegetables are fork tender, about 20 minutes. Serves 6