2 cups sliced 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 sliced carrots (about 2 medium)
1/4 cup honey (tupelo if available)
1/4 cup chopped parsley
2 tablespoons olive oil
1/2 teaspoon kosher or sea salt
Cracked black pepper to taste
4 shallots, halved
Rosemary for garnish
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 until vegetables are tender and begin to brown, stirring every 15 minutes.
For a dowloadable PDF of the Roasted Root Vegetable Recipe.
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