Roasted Root Vegetables

Roasted Root Vegetables
Wonderful served with poultry or lean pork.

Serves 8 (1/2 cup per serving)

• 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 honey
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• 3 shallots, halved
• Cooking spray

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 longer until vegetables are tender and begin to brown, stirring every 15 minutes.

COOK'S NOTE: I love the roasted shallots so I usually double them.

Per Serving (1/2 cup): 135 Calories; 4g Fat (23.0% calories from fat); trace Saturated Fat; 1g Protein; 26g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 166mg Sodium. Exchanges: 1 Grain(Starch); 1 Vegetable; 1/2 Fat; 1/2 Other Carbohydrates.