Food: Quick Sugar Roasted Vegetables

If you’re like me, vegetables are sometimes the last thing I think about for a holiday meal. I get distracted by stuffing, potatoes, turkey, cannolis, etc. Fortunately, roasting vegetables doesn’t take much preparation or forethought, so if you find yourself scrambling for a dish at the last minute, try this.

Quick Sugar Roasted Vegetables: 
1 lb carrots and parsnips, peeled and cut in half, lengthwise
2 tbsp brown sugar
2 tbsp butter, melted
juice from 1/2 lemon

Pre-heat oven to 475.  Mix butter, sugar, and lemon juice together. Toss carrots and parsnips in mixture, spread onto a cookie sheet in an even layer. Roast for 15 minutes or until done (still crunchy). Add salt and pepper to taste. Voila.