Mix up a combination of root veggies you like in this flexible recipe. Just keep the proportions the same. The recipe is designed to provide a nice blend of sweet and spice. NUTRITIONAL INFORMATION: PER SERVING Calories: 110 Fat: 3g Cholesterol: 0mg Sodium: 160mg Carbohydrates: 20g Fiber: 3g Sugar: 11g Protein: 1g
Ingredients: 1 large sweet potato, peeled and coarsely chopped 2 medium turnips, peeled and coarsely chopped 2 medium golden beets, peeled and coarsely chopped 2 medium parsnips, coarsely chopped 2 medium carrots, coarsely chopped ¼ cup honey 2 tablespoons olive oil ½ teaspoon salt 3 shallots, halved 1 tablespoon red pepper flakes (optional)
PREPARATION: 1. Heat oven to 450°.
2. Combine all ingredients in a large bowl, tossing well to coat all of the veggies.
3. Coat a baking sheet with cooking spray. Pour veggies onto the pan in a single layer.
3. Bake 35 minutes or until vegetables are tender and begin to brown. Stir every 15 minutes so they don’t stick to the pan.