Recipes from Cooking Light, Southern Living, Sunset, Coastal Living, All You, Real Simple, and Health
What is the Test Kitchen Guarantee?

Honey-Roasted Root Vegetables

Cooking Light
Honey-Roasted Root Vegetables
Becky Luigart-Stayner; Leigh Ann Ross
Edit Note

My Notes

(Only you will be able to view, print, and edit this Note)

Outstanding

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
Marcia Whyte Smart, Cooking Light, OCTOBER 2005

Member Ratings and Reviews

5 stars
rutherann
My husband and I loved this dish. Every bit worth the little bit of work of chopping the vegetables. Next time I'll add more shallots. Definitely outstanding!!01/30/10

5 stars
Lynn
This is such a simple recipe, with minimal ingredients but the flavors are amazing. The veggies get such a rich, complex flavor, just delicious! I used a lighter honey and was very satisfied though I haven't had it with the tupelo honey.12/16/09