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Honey-Glazed Roasted Fall Vegetables

Yield 8 servings
Baby beets cast a rosy glow on this oven-baked winner.


  • 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

How to Make It

  1. 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.

  2. Bake at 375° for 20 minutes.

  3. 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.

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

  5. 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.