Agave Nectar Baked Root Vegetables

So winter time is officially over and root vegetable's are out of season since they are consider best during the winter and fall months. When I went to the Farmers Market in Fullerton a local grower had everything I needed to make an amazing dish called Agave Nectar Baked Root Vegetables. Seeing as how this may have been my last chance to make this side dish until the next Winter I bought up all the tasty looking root vegetables and hurried home to make dinner!

Ingredients:

2 Large Carrots, peeled and cut in small chunks
2 Large Parsnips, peeled and cut in small chunks
1 Small Rutabaga, peeled and cut in small chunks
4 Shallots cut in 4
2 Turnips, peeled and cut in small chunks
2 T Oil
3 T Agave Nectar
Fresh ground sea salt and pepper


Directions:

While cutting all you root vegetable's into small chucks try to ensure all the pieces are the same since so they cook evenly.

Preheat over to 450 F.

Place all you vegetables in a bowl and mix well with oil and agave nectar.

Next place all your vegetables in a lightly oiled baking pan and bake until soft on the inside and caramelized on the outside. This will take about an hour stirring gently every 20 minutes or so.