Recipe by Chef PotPie
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!
Top Review by Sug@rluvr
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 :)
- 473.18 ml coarsely chopped peeled sweet potatoes (about 1 large)
- 354.88 ml coarsely chopped peeled turnips (about 2 medium)
- 354.88 ml coarsely chopped parsnips (about 2 medium)
- 354.88 ml coarsely chopped carrots (about 2 medium)
- 59.14 ml tupelo honey
- 29.58 ml olive oil
- 2.46 ml salt
- 3 shallots, halved
- cooking spray
Directions See How It's Made
- 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.