Honey-Roasted Root Vegetables

Cooking Light, 2005

Makes 8 servings

    2 cups coarse chop sweet potatoes peel (ab 1 lg)               
    1 1/2 cups coarse chop turnips peel (ab 2 med)                 
    1 1/2 cups coarse chop parsnips (ab 2 med)                     
    1 1/2 cups coarse chop carrots (ab 2 med)                      
    1/4 cup tupelo honey                                           
    2 tablespoons olive oil                                        
    1/2 teaspoon salt                                              
    3 shallots halved                                              
    Cooking spray                                                  

If you can't find tupelo honey, substitute another medium-color, floral variety, such as dandelion, loosestrife, or orange blossom.

Preheat oven to 450°.

Combine all ingredients except the cooking spray in a large bowl; toss to coat. Place vegetable mixture on a jelly-roll pan coated with cooking spray. Bake at 450° for 35 minutes or until vegetables are tender and begin to brown, stirring every 15 minutes.

(serving size: 1/2 cup)
NUTRITION PER SERVING
CALORIES 118(27% from fat); FAT 3.5g (sat 0.5g,mono 2.5g,poly 0.4g); PROTEIN 1.3g; CHOLESTEROL 0.0mg; CALCIUM 33mg; SODIUM 171mg; FIBER 2.3g; IRON 0.5mg; CARBOHYDRATE 21.7g