Roasting is the easiest way to prepare root vegetables. This particular version is my go-to recipe for clearing out the crisper when the volume of root vegetables exceeds capacity. It works well with any combination of yams, sweet potatoes, turnips, parsnips, beets, carrots, Jerusalem artichokes, shallots, and even radishes. It is less successful with white potatoes. I make a double batch and then freeze the leftovers in a gallon-size baggie.
Adapted from Cooking Light.
7 cups mixed root vegetables (except white potatoes)
1/4 cup honey
2 tablespoons olive oil
1/2 teaspoon salt
- Preheat oven to 450° F.
- Peel and chop vegetables into 1/2-inch cubes. If using shallots, peel and cut them in half.
- Combine all ingredients except cooking spray in a large bowl; toss to coat.
- Spread vegetables in a single layer on a rimmed baking pan (jelly-roll pan) coated with cooking spray. Bake for 35 minutes or until vegetables are very tender and turning brown, stirring every 10 minutes.
Note: Served as a side dish, this recipe offers a healthier alternative to candied sweet potatoes. Or you can toss the cooked vegetables with a little olive oil, balsamic vinegar, goat cheese, and bitter greens such as arugula to make a warm and filling winter salad.