Honey and Herb-Roasted Root Vegetables Recipe Print Page

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Side Dishes

Photo by: Randy Mayor; Melanie J. Clarke

Honey and Herb-Roasted Root Vegetables

This versatile side dish showcases the natural sweetness of the vegetables. Serve with roast pork loin, chicken, beef, ham, or duck.

Cooking Light OCTOBER 2007

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

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.

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

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Honey and Herb-Roasted Root Vegetables recipe