1 parsnip, peeled and sliced 1/2 inch thick

4 multicolored carrots, peeled and sliced 1/2 inch thick

1 to 2 red or golden beets, peeled and sliced 1/2 inch thick

1/2 small butternut squash, peeled and cut into chunks

1 red onion, peeled and quartered

1/4 cup Tuscanini Extra-Virgin Olive Oil

6 sprigs thyme

salt

freshly ground pepper

1/4 cup Gefen Honey

arugula or spinach

roasted veggies

goat cheese (optional)

pomegranate seeds for garnish

1/2 green apple, thinly sliced

1/4 cup Tuscanini Balsamic Vinegar

1/4 cup Tuscanini Olive Oil

1 tablespoon Gefen Honey

1 large clove garlic, minced

pinch of salt