Honey Roasted Root Vegetables

Source: Cooking Light, December 2007
- Terry

INGREDIENTS

2 cups coarsely chopped peeled sweet potato (about 1 large) - OR butternut squash
1½ cups coarsely chopped peeled turnip (about 2)
1½ cups coarsely chopped parsnip (about 2)
1½ cups coarsely chopped carrots (about 2)
¼ cup tupelo or orange blossom honey
2 Tbsp olive oil
½ tsp salt
3 shallots, halved
cooking spray or non-stick aluminum foil

INSTRUCTIONS

Preheat oven to 450°F.

Combine all ingredients except cooking spray in a large bowl; toss to coat. Place vegetable mixture on a jelly-roll pan coated with cooking spray (or use non-stick aluminum foil). Bake at 450° for 30 minutes or until vegetables are tender and begin to brown, stirring every 15 minutes.

Yield: 8 servings (1/2 cup each)