Honey-Roasted Root Vegetables

Root VegetablesLoved this. Made it while Mike and Njicki were visiting, because they’re vegetarian and the least I can do is make an effort. It was a big risk to try a new recipe. But it turned out to be delicious. And easy. Really easy. Easy enough that if it hadn’t worked out, I still could’ve tried something else.

Got it from Cooking Light, here: http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1108240

(According to the article: 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.)

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.

Yield

8 servings (serving size: 1/2 cup)

Nutritional Information

CALORIES 118(27% from fat); FAT 3.5g (sat 0.5g,mono 2.5g,poly 0.4g); IRON 0.5mg; CHOLESTEROL 0.0mg; CALCIUM 33mg; CARBOHYDRATE 21.7g; SODIUM 171mg; PROTEIN 1.3g; FIBER 2.3g

Marcia Whyte Smart , Cooking Light, OCTOBER 2005

Kristina Ackerman

Kristina Ackerman is a busy freelance web designer, living and DIYing with her fella and their little fella in a cute old house in Atlanta, GA, USA.