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:

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

Directions Step-By-Step

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.

About this Recipe

Course/Dish: Vegetables
Other Tag: Quick & Easy