Honey Roasted Fall Vegetables

Carol Matthias

By
@cmatthias

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


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Rating:
★★★★★ 1 vote
Comments:
Serves:
8
Prep:
20 Min
Cook:
40 Min

Ingredients

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

Step-By-Step

1Preheat oven to 450 degrees.
2Oil a large cookie sheet (with edges). Recommend lining pan with aluminum foil for easy cleanup.
3Peel and coarsely chop root vegetables. Peel and halve the shallot.
4Combine vegetables, honey, olive oil and salt in pan and toss to coat.
5Roast 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.

About this Recipe

Course/Dish: Vegetables
Other Tag: Quick & Easy