Honey and Herb-Roasted Root Vegetables

Honey and Herb-Roasted Root Vegetables Recipe
Randy Mayor; Melanie J. Clarke
This versatile side dish showcases the natural sweetness of the vegetables. Serve with roast pork loin, chicken, beef, ham, or duck.

Yield:

4 servings (serving size: about 2/3 cup)

Recipe from

Nutritional Information

Calories 181
Caloriesfromfat 19 %
Fat 3.8 g
Satfat 0.5 g
Monofat 2.5 g
Polyfat 0.5 g
Protein 3.6 g
Carbohydrate 36.2 g
Fiber 6.4 g
Cholesterol 0.0 mg
Iron 1.8 mg
Sodium 496 mg
Calcium 104 mg

Ingredients

1 1/2 cups sliced fennel bulb (about 1 small bulb)
1 1/2 cups (1/2-inch) cubed peeled butternut squash
1 1/4 cups (1/2-inch) cubed red potato
1 cup (1/2-inch) cubed peeled turnip
1 cup (1/2-inch-thick) slices parsnip
1 tablespoon olive oil
3/4 teaspoon salt
1/2 teaspoon chopped fresh thyme
1/4 teaspoon freshly ground black pepper
6 garlic cloves, peeled
3 large shallots, peeled and halved
Cooking spray
1 tablespoon honey
1 1/2 teaspoons cider vinegar

Preparation

Preheat oven to 450°.

Combine first 11 ingredients in a large bowl; toss well. Arrange vegetable mixture in a single layer on a jelly-roll pan coated with cooking spray. Bake at 450° for 25 minutes or until vegetables are browned and tender. Place vegetable mixture in a large bowl. Add honey and cider vinegar to vegetables, and toss well.

Note:

David Bonom,

October 2007
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