INGREDIENTS
2 CUPS SWEET POTATO, CUBED
1 RED ONION, CUBED
6 CARROTS, PEELED AND CUT INTO CHUNKS
4 PARSNIPS, PEELED AND CUT INTO CHUNKS
2 TBSP GARLIC, MINCED
2 TBSP OLIVE OIL
2 TSP SALT
2 TSP PEPPER
1 TBSP THYME, GROUND
1/4 CUP CHICKEN STOCK
1 CUP KIEPERSOL EDELVIT
2 TBSP ONION, MINCED
2 TBSP BUTTER
2 TBSP WHITE WINE VINEGAR

PREPARATION
Preheat oven to 400 degrees. Dice the sweet potatoes, red onion, carrots and parsnips. Spread onto a large sheet pan and drizzle with the olive oil, garlic, salt, pepper and thyme.  Toss until all vegetables are coated. Bake about 40 minutes or until they are tender. 

While the vegetables are baking, prepare the white wine sauce. Combine the chicken stock, Kiepersol Edelvit, minced onion, butter and white wine vinegar into a medium saucepan over medium heat. Bring to a simmer and let simmer for about 10 minutes or until the sauce has thickened slightly. 

After the vegetables are done baking, remove from the oven and let cool. Pour the white wine sauce over and serve. Enjoy! 

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