Honey-Roasted Root Vegetables

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 plus

Honey-Roasted Root Vegetables

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  • Prep Time


  • Total Time


  • Servings



  • 2

    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)

  • ¼

    cup tupelo honey

  • 2

    tablespoons olive oil

  • ½

    teaspoon salt

  • 3

    shallots, halved

  • Cooking spray


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.


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