Honey-Roasted Root Vegetables
Ingredients
- 2 cups coarsely chopped peeled sweet potatoes (about 1 large) ⓘ
- 1 1/2 cups coarsely chopped peeled turnips (about 2 medium) ⓘ
- 1 1/2 cups coarsely chopped parsnips (about 2 medium) ⓘ
- 1 1/2 cups coarsely chopped carrots (about 2 medium) ⓘ
- 1/4 cup tupelo honey ⓘ
- 2 tablespoons olive oil ⓘ
- 1/2 teaspoon salt ⓘ
- 3 shallots, halved ⓘ
Instructions
- 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.
Nutrition & Diet Analysis (per serving)
707
kcal
35% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).