Honey and Herb-Roasted Root Vegetables |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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This versatile side dish showcases the natural sweetness of the vegetables. Serve with roast pork loin, chicken, beef, ham, or duck. Ingredients:
1 1/2 cups sliced fennel bulb (about 1 small bulb) |
1 1/2 cups (1/2-inch) cubed peeled butternut squash |
1 1/4 cups (1/2-inch) cubed red potato |
1 cup (1/2-inch) cubed peeled turnip |
1 cup (1/2-inch-thick) slices parsnip |
1 tablespoon olive oil |
3/4 teaspoon salt |
1/2 teaspoon chopped fresh thyme |
1/4 teaspoon freshly ground black pepper |
6 garlic cloves, peeled |
3 large shallots, peeled and halved |
cooking spray |
1 tablespoon honey |
1 1/2 teaspoons cider vinegar |
Directions:
1. Preheat oven to 450°.
2. Combine first 11 ingredients in a large bowl; toss well. Arrange vegetable mixture in a single layer on a jelly-roll pan coated with cooking spray. Bake at 450° for 25 minutes or until vegetables are browned and tender. Place vegetable mixture in a large bowl. Add honey and cider vinegar to vegetables, and toss well.
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