Honey-Roasted Root Vegetables

Becky Luigart-Stayner; Leigh Ann Ross
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.

Yield:

8 servings (serving size: 1/2 cup)

Recipe from

Nutritional Information

Calories 118
Caloriesfromfat 27 %
Fat 3.5 g
Satfat 0.5 g
Monofat 2.5 g
Polyfat 0.4 g
Protein 1.3 g
Carbohydrate 21.7 g
Fiber 2.3 g
Cholesterol 0.0 mg
Iron 0.5 mg
Sodium 171 mg
Calcium 33 mg

Ingredients

2 cups coarsely chopped peeled sweet potato (about 1 large)
1 1/2 cups coarsely chopped peeled turnip (about 2 medium)
1 1/2 cups coarsely chopped parsnip (about 2 medium)
1 1/2 cups coarsely chopped carrot (about 2 medium)
1/4 cup tupelo honey
2 tablespoons olive oil
1/2 teaspoon salt
3 shallots, halved
Cooking spray

Preparation

Preheat oven to 450°.

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.

Note:

Marcia Whyte Smart,

October 2005