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photo Honey and Herb-Roasted Root Vegetables Recipe | Say Mmm

Honey and Herb-Roasted Root Vegetables

This versatile side dish showcases the natural sweetness of the vegetables. Serve with roast pork loin, chicken, beef, ham, or duck.
4 Servings - myrecipes.com
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Servings:4  | Calories:178 | Total Fat:5g  | Chol:0mg  | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 5g
8 %
Sat Fat 1g
5 %
Total Carb 33g
11 %
Fiber 5g
20 %
Sugars 9g
---
Cholesterol 0mg
0 %
Sodium 531mg
22 %
Protein 3g
7 %
Calories:
49% Others combined
19% Red potato
17% Olive oil
14% Parsnip
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.

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 : View recipe directions on myrecipes.com
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