Honey-Roasted Root Vegetables

Honey amplifies the natural sugars of the caramelized vegetables in this dish. This is a great fall dish to be pared with a spicy entrée such as Steak of Adjuki bean stew.

2 cups coarsely chopped peeled sweet potato (about 1 large)
1 ½ cups coarsely chopped peeled turnip (about 2 medium or 1 large)
1 ½ cups coarsely chopped parsnip (about 2 medium or 1 large)
1 ½ cups coarsely chopped carrots (about 2 medium carrots)
¼ cup clover honey
2 tbls olive oil
½ tsp sea salt
3 –6 medium shallots, halved (I like caramelized shallots so I tend to use 6)
Extra olive oil for baking sheet

1) Preheat oven to 450F.
2) Spread extra olive oil over a large cookie sheet or a jellyroll pan.
3) Combine all ingredients, except the extra olive oil, in a large bowl; toss coat.
4) Place vegetable mixture on a large cookie sheet or jellyroll pan that has been pre-oiled.
5) Bake 450F for 35 minutes or until vegetables are tender and begin to brown, stirring every 15 minutes.
6) Yields 4 1 cup servings.