2 medium carrots, peeled and cut into 1-inch pieces
2 parsnips, peeled and cut into 1-inch pieces
1 small turnip, peeled and cut into 1-inch pieces
1 tablespoon olive oil
Salt and freshly ground black pepper, to taste
For the Honey-Sriracha Glaze:
2 tablespoons honey
2 tablespoons sriracha sauce
1 tablespoon unsalted butter
1 tablespoon soy sauce
Juice of half a lime
How to Make
