A really wonderful side dish from
My Recipes Cooking Light
Honey Roasted Root Vegetables
Yield: 8 servings (serving size: 1/2 cup) @ 118 calories per serving
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 (see note below) or Honey of your choice
- 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.
- NOTE: I have occasionally substituted potatoes for either the parsnips or turnips
TUPELO Honey
Clear yellow in color, with a characteristic greenish glow, Tupelo honey is a premium honey produced in northwest Florida. It is heavy bodied and is usually light golden amber with a greenish cast and has a mild, distinctive taste. Because of the high fructose content, Tupelo honey is one of the sweetest honey varieties and it hardly granulates.
Ann says
This looks very good. Believe it or not I have never tried turnips. I wonder if I would like them 🙂
Janice says
I love roasted roots, yours look so tasty.
Miss Jen says
Mmmm….. roasted veggies are the best!
So simple, elegant and gourmet…
the perfect side dish for a cold
chilly winter evening!! Thank you for sharing
dearest, Mrs.H! It is always a joy to visit
you!
With Much Love & Many Blessings~ Jenny
crochet lady says
That looks really, really good. Roasted veggies are a favorite with me!
hip chick says
This looks good. I love roasted veggies too. It might be good with beets in it as well.