Ingredients
-
2 cups coarsely chopped peeled sweet potatoes (about 1 large)
-
1 1/2 cups coarsely chopped peeled turnips (about 2 medium)
-
1 1/2 cups coarsely chopped parsnips (about 2 medium)
-
1 1/2 cups coarsely chopped carrots (about 2 medium)
-
1/4 cup tupelo honey
-
2 tablespoons olive oil
-
1/2 teaspoon salt
-
3 shallots, halved
-
cooking spray
Instructions
- 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.