Honey Roasted Root Vegetables

• 2 cups coarsely chopped peeled sweet potato (about 1 large)
• 1 1/2 cups coarsely chopped peeled turnip (about 2 medium)
• 1 1/2 cups coarsely chopped parsnip (about 2 medium)
• 1 1/2 cups coarsely chopped carrot (about 2 medium)
• 1/4 cup tupelo honey (see note below) or Honey of your choice
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• 3 shallots, halved
• Cooking spray

Preparation

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.
• NOTE: I have occasionally substituted potatoes for either the parsnips or turnips

TUPELO Honey
Clear yellow in color, with a characteristic greenish glow, Tupelo honey is a premium honey produced in northwest Florida. It is heavy bodied and is usually light golden amber with a greenish cast and has a mild, distinctive taste. Because of the high fructose content, Tupelo honey is one of the sweetest honey varieties and it hardly granulates.