From Cooking Light, Dec. 2007. This recipe called for tupelo honey or any other medium colored "floral" honey, such as dandelion or orange blossom. In my little town there is honey in the bear bottles, so that's what I used! And this turned out wonderful. Sweet and caramelized! Next time I will add garlic and use even more shallots, they came out so sweet. When you halve the shallots, leave a bit on the blossom end so they stay in wedges; it all cooks up. YUM!
- 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
- 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.
My family adores this recipe. It had become a cherished side dish over the years. I would not think of skipping it on Thanksgiving. You should know that the vegetables can be changed to suit your tastes. We like potatoes in this too :)
I really enjoyed these roasted vegetables, although I didn't have the kind of honey you had down in your list of ingredients. I also think the honey helped caramilize the vegetables, which was super good for me!
Chef Pot Pie-another winner from you! In order for our daughter to eat this dish, I used agave nectar in which I added 1 tablespoon freshly squeezed orange juice. Subbed rutabagas for turnips and added one orange fleshed sweet potato (aka "yam"). I also added extra shallots but ran out so threw in half a Walla Walla onion sliced. Served with your equally delicious Easy Clam Cakes and a simple tossed baby spinach salad. Thank you for posting your wonderful recipe! cg