Honey-Roasted Root Vegetables

Honey-Roasted Root Vegetables
Photo by Becky Luigart-Stayner

Ingredients

  • 2 cups coarsely chopped peeled sweet potato (about 1 large)
  • 1 ½ cups coarsely chopped carrot (about 2 medium)
  • ¼ cup tupelo honey
  • 2 tablespoons olive oil
  • 1 ½ cups coarsely chopped peeled turnip (about 2 medium)
  • 3 shallots, halved
  • 1 ½ cups coarsely chopped parsnip (about 2 medium)
  • + 2 more ingredients
    • Cooking spray
    • ½ teaspoon salt

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.

View full recipe at My Recipes

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