Honey and Herb-Roasted Root Vegetables

Honey and Herb-Roasted Root Vegetables

1 ½ C. sliced fennel bulb (about one small bulb)

1 ½ C. (½ inch) cubed peeled butternut squash

1 ¼ C. (½ inch) cubed red potato

1 C. (½ inch) cubed peeled turnip

1 C. (½ inch-thick) sliced parsnip

1 Tbsp. olive oil

¾ tsp salt

½ tsp chopped fresh thyme

¼ tsp freshly ground black pepper

6 garlic cloves, peeled and minced

3 large shallots, peeled and halved

Cooking spray

1 tbsp honey

1 ½ tsp cider vinegar

Preheat oven to 450 degrees.  Combine first 11 ingredients in a large bowl; toss well.  Arrange vegetable mixture in single layer on a jelly-roll pan coated with cooking spray.  Bake at 450 degrees for 25 minutes or until vegetables are browned and tender.  Place vegetable mixture in bowl.  Add honey and cider vinegar to vegetables, and toss well.  Makes about 4 servings (serving size: about 2/3 C.)