Candied Root Vegetables

1 carrot

2 parsnips

1/4 turnip

1 red onion

Butter

Cinnimon

All spice

Nutmeg

Brown sugar

Salt

Pepper

Cut all vegetables into batons. Cut the onion into small wedges.

Blanch the carrot, turnip and parsnips all together in a large pot until half cooked. In a non-stick pan place the butter, and saute the red onions. Then add your spices and brown sugar. When spices and sugar mix is well mixed add in the root vegetables. Coat the vegetables well, and then place the pan into the oven and roast them for about 15 minutes or until tender.

Be careful when you go to eat them, they are extremely hot at first. They are also good to eat when cold.