Roasted Vegetables:

• 1 lb mixed fall vegetables, peeled as needed and cut into bite-size pieces (carrots, turnips, parsnips, cabbage, baby potatoes, or Brussels sprouts)
• 1 tbsp Yondu
• 1 tbsp olive oil
• 2 tbsp maple syrup

Spicy Chimichurri:

• 1 tbsp olive oil
• 1 tbsp chopped fresh cilantro
• 1 1/2 tsp Yondu
• 1/2 tsp gochugaru (Korean chili flakes)
• 1/2 tsp Yondu Hot & Spicy

Roasted Vegetables:

• 2 lb mixed fall vegetables, peeled as needed and cut into bite-size pieces (carrots, turnips, parsnips, cabbage, baby potatoes, or Brussels sprouts)
• 2 tbsp Yondu
• 2 tbsp olive oil
• 1/4 cup maple syrup

Spicy Chimichurri:

• 2 tbsp olive oil
• 2 tbsp chopped fresh cilantro
• 1 tbsp Yondu
• 1 tsp gochugaru (Korean chili flakes)
• 1 tsp Yondu Hot & Spicy

Roasted Vegetables:

• 4 lb mixed fall vegetables, peeled as needed and cut into bite-size pieces (carrots, turnips, parsnips, cabbage, baby potatoes, or Brussels sprouts)
• 1/4 cup Yondu
• 1/4 cup olive oil
• 1/2 cup maple syrup

Spicy Chimichurri:

• 1/4 cup olive oil
• 1/4 cup chopped fresh cilantro
• 2 tbsp Yondu
• 2 tsp gochugaru (Korean chili flakes)
• 2 tsp Yondu Hot & Spicy