Honey and Herb-Roasted Root Vegetables

By dashy_65

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

Details

Servings 4
Adapted from find.myrecipes.com

Preparation

Step 1

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.

2/3 cup: 187 cal,3.8g fat,36.2g carbs,6.4g fiber,496mg sod