Recipe: Honey Roasted Root Vegetables

I absolutely love this dish for fall and winter. It's a fantastic feel-good food that's filling and that warms you from the inside out. Best part? The combination of sweet and savory!

Ingredients

* 2 cups coarsely chopped peeled sweet potato (about 1 large)
* 1 1/2 cups coarsely chopped peeled turnip (about 2 medium)*
* 1 1/2 cups coarsely chopped parsnip (about 2 medium)
* 1 1/2 cups coarsely chopped carrot (about 2 medium)
* 1/4 cup tupelo honey**
* 2 tablespoons olive oil
* 1/2 teaspoon salt
* 3 shallots, halved***
* Cooking spray

*Feel free to switch around your veggie selections if desired. I've used rutabaga in place of turnip before, and it works just as well!

**If you don't have tupelo honey, I've found that substituting for any honey on hand to work well, too. Orange blossom and standard honey work wonderfully.

***No shallots on hand? Try with a regular white onion!

Method

1. Preheat oven to 450°.

2. Combine all ingredients except the cooking spray in a large bowl; toss to coat.

3. 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. (I've noticed it can take up to an hour if prepared in a deeper dish. Use a more shallow dish for a lower baking time.)