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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 118
  • Calories from fat: 27%
  • Fat: 3.5g
  • Saturated fat: 0.5g
  • Monounsaturated fat: 2.5g
  • Polyunsaturated fat: 0.4g
  • Protein: 1.3g
  • Carbohydrate: 21.7g
  • Fiber: 2.3g
  • Cholesterol: 0.0mg
  • Iron: 0.5mg
  • Sodium: 171mg
  • Calcium: 33mg

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

  1. Preheat oven to 450°.
  2. 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.
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