Ingredients

2 tablespoons Fustini's Garlic olive oil 2 tablespoons Fustini's Rosemary olive oil 4 tablespoons Fustini's Thyme Balsamic 1 tablespoon Pure Michigan honey 1 teaspoon smoked paprika 1 teaspoon salt pinch of black pepper 2 turnips, cut into wedges 4-6 red bliss potatoes, cut into wedges 2 parsnips, peeled and halved lengthwise 3-4 carrots or tri-colored carrots, peeled and halved lengthwise fresh rosemary, thyme, and dill for garnish