Honey and Herb-Roasted Root Vegetables

By devogirl

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

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

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.