Honey Roasted Root Vegetables

Honey Roasted Root Vegetables

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Nutritional Info
  • Servings Per Recipe: 8
  • 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

View full nutritional breakdown of Honey Roasted Root Vegetables calories by ingredient
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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 honey
    2 tablespoons olive oil
    1/2 teaspoon salt
    3 shallots, halved
    Cooking spray

Directions

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.

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Member Ratings For This Recipe


  • Very Good
    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

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