Honey-Roasted Root Vegetables

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.

Yield: 8 servings (serving size: 1/2 cup)

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

Preparation

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.

Nutritional Information

Calories:

118 (27% from fat)

Fat:

3.5g (sat 0.5g,mono 2.5g,poly 0.4g)

Protein:

1.3g

Carbohydrate:

21.7g

Fiber:

2.3g

Cholesterol:

0.0mg

Iron:

0.5mg

Sodium:

171mg

Calcium:

33mg