Honey and Herb-Roasted Root Vegetables

By devogirl

This versatile side dish showcases the natural sweetness of the vegetables. Serve with roast pork loin, chicken, beef, ham, or duck.

Amount per serving: Calories: 181 Fat: 3.8g Protein: 3.6g Carbs: 36.2g Fiber: 6.4g Cholesterol: 0.0mg Iron: 1.8mg Sodium: 496mg Calcium: 104mg


autumn, side, vegetable, healthy, kids,

Ingredients

• 1 1/2 cups sliced fennel bulb (about 1 small bulb)
• 1 1/2 cups (1/2-inch) cubed peeled butternut squash
• 1 1/4 cups (1/2-inch) cubed red potato
• 1 cup (1/2-inch) cubed peeled turnip
• 1 cup (1/2-inch-thick) slices parsnip
• 1 tablespoon olive oil
• 3/4 teaspoon salt
• 1/2 teaspoon chopped fresh thyme
• 1/4 teaspoon freshly ground black pepper
• 6 garlic cloves, peeled
• 3 large shallots, peeled and halved
• Cooking spray
• 1 tablespoon honey
• 1 1/2 teaspoons cider vinegar

Preparation

Step 1

Preheat oven to 450°.

Combine first 11 ingredients in a large bowl; toss well. Arrange vegetable mixture in a single layer on a jelly-roll pan coated with cooking spray. Bake at 450° for 25 minutes or until vegetables are browned and tender. Place vegetable mixture in a large bowl. Add honey and cider vinegar to vegetables, and toss well.