Honey-Roasted Root Vegetables - cooking recipe

Ingredients

2 cups coarsely chopped peeled sweet potatoes (about 1 large)
1 1/2 cups coarsely chopped peeled turnips (about 2 medium)
1 1/2 cups coarsely chopped parsnips (about 2 medium)
1 1/2 cups coarsely chopped carrots (about 2 medium)
1/4 cup tupelo honey
2 tablespoons olive oil
1/2 teaspoon salt
3 shallots, halved
cooking spray

Preparation

Preheat oven to 450\u00b0.
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\u00b0 for 35 minutes or until vegetables are tender and begin to brown, stirring every 15 minutes.