Honey Roasted Root Vegetables
- Number of Servings: 8
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 honey2 tablespoons olive oil1/2 teaspoon salt3 shallots, halvedCooking spray
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.
Marcia Whyte Smart, Cooking Light
OCTOBER 2005
Serving Size: 8 - 1/2 cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user TSMATTESON.
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.
Marcia Whyte Smart, Cooking Light
OCTOBER 2005
Serving Size: 8 - 1/2 cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user TSMATTESON.
Nutritional Info Amount Per Serving
- Calories: 137.4
- Total Fat: 3.5 g
- Cholesterol: 0.0 mg
- Sodium: 242.4 mg
- Total Carbs: 26.4 g
- Dietary Fiber: 3.3 g
- Protein: 1.4 g
Member Reviews
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KASEYCOFF
I felt 1/4-cup honey was too much and cut it in half, using 2 Tablespoons, which worked fine. I also halved the oil to 1 Tablespoon, which was also fine. I made sure to cut up the vegetables to about the same size. I made soup from the leftovers - worked very well! Next time I will use maple syrup. - 11/14/20