Honey-Roasted Root Vegetables

I felt like making an in-season vegetable medley, and since the season is winter, I kept my eyes peeled for a winter recipe.

I cannot remember how I found it, but it appeared. I had never purchased root vegetables such as turnip or parsnip before, and I was hesitant about the flavor they’d produce, but the recipe turned out delicious, and thus I add it to my repertoire herein. I’ll take any chance I can get to make the northern winter more… shall we say, palatable.


  • 1 large sweet potato, coarsely chopped
  • 1 large turnip, coarsely chopped
  • 2 medium parsnips, coarsely chopped
  • 2–3 medium carrots, coarsely chopped
  • 3 shallots, diced
  • olive oil
  • 1/4 cup tupelo honey (I used wildflower honey)
  • dried rosemary leaves (I added this to the original recipe — yum!)
  • salt
  • cooking spray (I didn’t have any and used coconut oil instead, which worked alright)


  1. Preheat oven to 450º.
  2. 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 450º for 30 minutes or until vegetables are tender and begin to brown. Stir at 15 minutes.

Delicious and nutritious. Enjoy!

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