Oil a large cookie sheet (with edges). Recommend lining pan with aluminum foil for easy cleanup.
Peel and coarsely chop root vegetables. Peel and halve the shallot.
Combine vegetables, honey, olive oil and salt in pan and toss to coat.
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.