One of our Deli's most popular Fall recipes. This makes a great side dish for roasted meat entrees.
Yield: 4 to 6 servings
Preheat oven to 350 degrees F
Cut all vegetables and toss with buttermilk, salt and pepper until coated.
Add canola oil, honey, chili flakes, marjoram and thyme. Toss to coat evenly.
Spread evenly on a sheet pan and roast for 40 minutes, or until vegetables are caramelized and tender.
*No buttermilk? Substitute 1/4 teaspoon lemon juice and enough milk to make 1/4 cup.
Please note that some ingredients and brands may not be available in every store.