Roasted Root Vegetable Skewers

Use any combination of winter and/or root vegetable—beets, rutabagas, carrots, parsnips, turnips, potatoes, winter squash, etc.—for this skewer recipe from our current November/December 2014 issue, out now. Roasted Root Vegetable Skewers By Amy Maltzan Serves 6-8 3 tablespoons olive oil 2 tablespoons balsamic vinegar 1 tablespoon maple syrup 1 tablespoon fresh thyme, chopped 1 tablespoon fresh Read More…


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