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Honey and Herb-Roasted Root Vegetables

Randy Mayor; Melanie J. Clarke
Yield 4 servings (serving size: about 2/3 cup)
This versatile side dish showcases the natural sweetness of the vegetables. Serve with roast pork loin, chicken, beef, ham, or duck.

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

Nutrition 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

How to Make It

  1. Preheat oven to 450°.

  2. 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.