Honey-Roasted Root Vegetables
By á-4131
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: 1/2 cup)
3 points plus
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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
Details
Preparation
Step 1
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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