Honey-Roasted Root Vegetables |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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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. 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 |
Directions:
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. Bake at 450° for 35 minutes or until vegetables are tender and begin to brown, stirring every 15 minutes.
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