Sautéed Roots with Honey Lemon Glaze

- 2 Tbsp canola oil (30 mL)
- 1 small red onion, cut into thin wedges (1)
- 4 large carrots, peeled and cut into bite size pieces (4)
- 2 medium turnips, peeled and cut into bite size pieces (2)
- 2 garlic cloves, minced (2)
- ¼ tsp pepper (1 mL)
- ¼ tsp cayenne pepper (1 mL)
- 2 Tbsp honey (30 mL)
- 1 Tbsp lemon zest (15 mL)
- 2 Tbsp chopped fresh parsley (30 mL)
1. In a large non-stick sauté pan, heat canola oil over medium heat.
2. Add onion, carrots, turnips, garlic, pepper and cayenne and cook for about 10-15 minutes, stirring frequently.
3. Add honey and lemon zest. Toss with vegetables and cook 1-2 minutes longer.
4. Serve vegetables garnished with chopped parsley.