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
1 1/2 cups coarsely chopped peeled turnip
1 1/2 cups coarsely chopped parsnip
1 1/2 cups coarsely chopped carrot
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.