Honey Roasted Root Vegetables

honey-roasted-root-vegetables

This is a favorite recipe for me. We used to make it all the time, but it’s been a while. My strange kids don’t like vegetables with sweetness, so they’re not fond of this. They would probably eat all of these vegetables raw, but I cook them and bring out the sweetness and they won’t touch it. Oh well, more for me. I love eating the leftovers cold out of the fridge! You can really use any root vegetable with this recipe, I also throw in brussels sprouts sometimes. Any hard vegetable will hold up well.

Honey Roasted Root Vegetables
Author: 
Recipe type: Vegetable, Side Dish
Serves: 8
 
Ingredients
  • 2 cups coarsely chopped peeled sweet potato (about 1 large)
  • 1½ cups coarsely chopped peeled turnip (about 2 medium)
  • 1½ cups coarsely chopped parsnip (about 2 medium)
  • 1½ cups coarsely chopped carrot (about 2 medium)
  • ¼ cup honey
  • 2 tablespoons olive oil
  • ½ teaspoon salt
  • 3 shallots, halved
Instructions
  1. Preheat oven to 450°.
  2. Combine all ingredients in a large bowl; toss to coat.
  3. Place vegetable mixture on a jelly-roll pan coated with cooking spray.
  4. Bake at 450° for 35 minutes or until vegetables are tender and begin to brown, stirring every 15 minutes.
Nutrition Information
Serving size: ½ cup Calories: 118 Fat: 3.5 g Saturated fat: 0.5 g Unsaturated fat: 2.9 g Trans fat: 0 Carbohydrates: 21.7 g Sodium: 171 mg Fiber: 2.3 g Protein: 1.3 g Cholesterol: 0
5 Weight Watchers Smart Points per serving (this is a little high for a side dish, you could cut back on the olive oil and honey to cut a few points)

Preheat oven to 450°. Combine all ingredients except the cooking spray in a large bowl; toss to coat.

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Place vegetable mixture on a jelly-roll pan coated with cooking spray.

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Bake at 450° for 35 minutes or until vegetables are tender and begin to brown, stirring every 15 minutes.

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