A super easy side dish that is perfect alongside a weeknight roast chicken or your Thanksgiving turkey. Add a couple peeled and chopped beets to the vegetable mixture if you’d like. Save leftovers to toss with salad greens for lunch the next day.
Prep Time15 minutesmins
Cook Time35 minutesmins
Total Time50 minutesmins
Course: Side Dish
Cuisine: gluten-free, vegan, Vegetarian
Servings: 6servings
Author: Marcia W. Smart
Ingredients
2cupspeeled and coarsely chopped sweet potatoabout 1 large
1 1/2cupscoarsely chopped parsnipabout 2 medium
1 1/2cupscoarsely chopped carrotabout 2 medium
1 ½cupscoarsely chopped turnipabout 1 medium
1/4cuphoney
2tablespoonsextra virgin olive oil
1 1/2teaspoonskosher salt
3shallotspeeled and quartered
Instructions
Preheat oven to 425°.
Combine all ingredients in a large bowl; toss to coat. Place vegetable mixture on a sheet pan covered with parchment paper. Bake for 35 minutes or until vegetables are tender and begin to brown, scraping the pan and stirring the vegetables after 20 minutes.