Honey amplifies the natural sugars of the caramelized vegetables in this dish. If you can't find tupelo honey, substitute another medium-color, floral variety, such as dandelion, loosestrife, or orange blossom.
Combine all ingredients except the cooking spray in a large bowl; toss to coat. Place vegetable mixture on a jelly-roll pan coated with cooking spray. Bake at 450° for 35 minutes or until vegetables are tender and begin to brown, stirring every 15 minutes.
Scary how good this recipe is! I made a huge batch: 4x. Didn't use carrots, used brussels sprout (which were my favorite part), used red onions instead of shallots. I also sprayed more olive oil and sprinkled more salt once everything was on the pan. I covered them with foil most of the time which I think is the right thing to do. I just removed the foil covering for the last 15 min of cooking to brown everything a bit. I sliced the parsnips and turnips to be about 1/2" x 1" The sweet potatoes were 1" cubes. The brussels sprout (simply halved) brown the quickest, so keep an eye on them or cook them on a separate pan and remove first. I can't wait to make it again, and it will definitely go in the "entertaining dish" rotation.
The honey gave this dish a wonderful sweetness without making it taste like a dessert. Next time I make it I will add a bit more salt and pepper. The quantity in the recipe seemed a bit light for my family's palette.