Honey-Roasted Root Vegetables

By Bostoncook

CL, 10/05

Ingredients

• 2 cups sweet potato, coarsely chopped, (about 1 large)
• 1 1/2 cups turnip, peeled and coarsely chopped
• 1 1/2 cups parsnip, coarsely chopped
• 1 1/2 cups carrot, coarsely chopped
• 1/4 cup tupelo honey
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• 3 shallots, halved

Details

Servings 8

Preparation

Step 1

1. Preheat oven to 450°.

2. 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.

3. Bake at 450° for 35 minutes or until vegetables are tender and begin to brown, stirring every 15 minutes.

Notes: Very good!