Author Notes: I love to use this sauce for roasting winter vegetables. Often, I do a combo of parsnips, turnips, butternut squash and redskin potatos. It makes a delightful side dish to any kind of roasted or braised meat. I’ve also done just the butternut squash (which I absolutely love) to serve alongside a pork loin or pork chops; oddly enough, it’s also a great side to German food. —Kayb
Serves: 4
Ingredients
Directions
