Honey and Herb-Roasted Root Vegetables

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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 181
  • Calories from fat: 19%
  • Fat: 3.8g
  • Saturated fat: 0.5g
  • Monounsaturated fat: 2.5g
  • Polyunsaturated fat: 0.5g
  • Protein: 3.6g
  • Carbohydrate: 36.2g
  • Fiber: 6.4g
  • Cholesterol: 0.0mg
  • Iron: 1.8mg
  • Sodium: 496mg
  • Calcium: 104mg

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

  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.
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