Honey-Glazed Roasted Fall Vegetables

Baby beets cast a rosy glow on this oven-baked winner.


8 servings

Recipe from

Southern Living


3 medium beets
3 medium Yukon Gold or other thin-skinned potatoes
3 purple onions
3/4 cup chicken broth
3 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon pepper
3 medium turnips
2 tablespoons lemon juice
1 1/2 tablespoons honey


Peel first 3 ingredients; cut each into 8 wedges. Toss together vegetable wedges, chicken broth, and next 3 ingredients in a large bowl. Spread wedges evenly in a 15- x 10-inch jellyroll pan; pour chicken broth mixture over vegetables in pan.

Bake at 375° for 20 minutes.

Peel turnips, and cut each into 8 wedges. Add to baked vegetables, stirring to coat well; bake 20 more minutes or until liquid is absorbed.

Stir together lemon juice and honey; add to vegetables, tossing well.

Note: To make ahead, chill vegetables after baking 40 minutes. Remove from refrigerator; let stand 30 minutes. Bake, covered, at 375º for 15 minutes; toss with lemon juice mixture.