Honey Roasted Fall Vegetables

1
Carol Matthias

By
@cmatthias

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

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

Ingredients

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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

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.

Printable Recipe Card

About Honey Roasted Fall Vegetables

Course/Dish: Vegetables
Other Tag: Quick & Easy




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