HONEY ROASTED FALL VEGETABLES

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Honey Roasted Fall Vegetables image

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

Provided by Carol Matthias @cmatthias

Categories     Vegetables

Number Of Ingredients 5

6 cup(s) root vegetables (such as rutabaga, parsnip, carrot, turnip or sweet potato)
3 - shallots
1/4 cup(s) honey
2 tablespoon(s) olive oil
1/2 teaspoon(s) salt

Steps:

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

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