honey roasted fall vegetables
(1 rating)
A solid fall/winter side. Goes great with roast chicken. In the photo, we used rutabaga, parsnip and carrot.
(1 rating)
yield
8 serving(s)
prep time
20 Min
cook time
40 Min
Ingredients For honey roasted fall vegetables
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6 croot vegetables (such as rutabaga, parsnip, carrot, turnip or sweet potato)
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3shallots
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1/4 choney
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2 Tbspolive oil
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1/2 tspsalt
How To Make honey roasted fall vegetables
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1Preheat oven to 450 degrees.
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2Oil a large cookie sheet (with edges). Recommend lining pan with aluminum foil for easy cleanup.
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3Peel and coarsely chop root vegetables. Peel and halve the shallot.
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4Combine vegetables, honey, olive oil and salt in pan and toss to coat.
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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.
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