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    You are in: Home / Recipes / Honey-Roasted Root Vegetables Recipe
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    Honey-Roasted Root Vegetables

    Average Rating:

    4 Total Reviews

    Showing 1-4 of 4

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    • on November 19, 2011

      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 :)

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    • on June 23, 2011

      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!

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    • on August 22, 2008

      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

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    • on May 10, 2008

      I also used regular honey in this recipe and it was *terrific*! I made it for guests and everybody thought it was wonderful.

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    Nutritional Facts for Honey-Roasted Root Vegetables

    Serving Size: 1 (128 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 131.4
     
    Calories from Fat 32
    24%
    Total Fat 3.5 g
    5%
    Saturated Fat 0.5 g
    2%
    Cholesterol 0.0 mg
    0%
    Sodium 200.4 mg
    8%
    Total Carbohydrate 25.0 g
    8%
    Dietary Fiber 3.3 g
    13%
    Sugars 13.3 g
    53%
    Protein 1.4 g
    2%

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