honey roasted fall vegetables

Name: Honey Roasted Fall Vegetables
Prep time: 20 min
Cook time: 40 min
Yield: 8
Ingredients: 6 cup(s) root vegetables (such as rutabaga, parsnip, carrot, turnip or sweet potato); 3 - shallots; 1/4 cup(s) honey; 2 tablespoon(s) olive oil; 1/2 teaspoon(s) salt

(1 rating)

review

Recipe by

Carol Matthias

@cmatthias

Winfield, IL

A solid fall/winter side. Goes great with roast chicken. In the photo, we used rutabaga, parsnip and carrot.

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(1 rating)

yield 8 serving(s)

prep time 20 Min

cook time 40 Min

Ingredients For honey roasted fall vegetables

6 c

root vegetables (such as rutabaga, parsnip, carrot, turnip or sweet potato)
3

shallots
1/4 c

honey
2 Tbsp

olive oil
1/2 tsp

salt

How To Make honey roasted fall vegetables

1
Preheat oven to 450 degrees.

2
Oil a large cookie sheet (with edges). Recommend lining pan with aluminum foil for easy cleanup.
3
Peel and coarsely chop root vegetables. Peel and halve the shallot.
4
Combine vegetables, honey, olive oil and salt in pan and toss to coat.
5
Roast at 450 degrees for 30-40 minutes or until vegetables are tender when pierced with a fork. Stir every 15 minutes to keep roasting uniform. A little browning of the vegetables brings out the sweetness.
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honey roasted fall vegetables

Ingredients For honey roasted fall vegetables

How To Make honey roasted fall vegetables

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