Honeyed Roasted-Root Vegetables

By Snoo

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.

serving size: 1/2 cup
Cal 160
Fat 3.5g
Protein 1g
Carb 22g
Fiber 2g
Sodium 171mg

Ingredients

• 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
• 1 tablespoon chopped fresh parsely

Details

Servings 4

Preparation

Step 1

Combine first 8 ingredients in an electric slow cooker. Cover and cook on LOW for 4 hours or until vegetables are tender. Stir in parsley, cover and cook for 10 minutes.