Honey-Roasted Root Vegetables

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!

• Ready In: 50 mins
• Serves: 8

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

Directions

1. Preheat oven to 450°.
2. 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.
3. Bake at 450° for 35 minutes or until vegetables are tender and begin to brown, stirring every 15 minutes.