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: ½ cup) 3 points plusmore
cups coarsely chopped peeled sweet potato (about 1 large)
cups coarsely chopped peeled turnip (about 2 medium)
cups coarsely chopped parsnip (about 2 medium)
cups coarsely chopped carrot (about 2 medium)
cup tupelo honey
tablespoons olive oil
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.