Honey and Herb-Roasted Root Vegetables
1 1/2 cups sliced fennel bulb (about 1 small bulb)
1 1/2 cups (1/2-inch) cubed peeled butternut squash
1 1/4 cups (1/2-inch) cubed red potato
1 cup (1/2-inch) cubed peeled turnip
1 cup (1/2-inch-thick) slices parsnip
1 tablespoon olive oil
3/4 teaspoon salt
1/2 teaspoon chopped fresh thyme
1/4 teaspoon freshly ground black pepper
6 garlic cloves, peeled
3 large shallots, peeled and halved
1 tablespoon honey
1 1/2 teaspoons cider vinegar
Preheat oven to 450°.
Combine first 11 ingredients in a large bowl; toss well. Arrange vegetable mixture in a single layer on a jelly-roll pan coated with cooking spray.
Bake at 450° for 25 minutes or until vegetables are browned and tender. Place vegetable mixture in a large bowl.
Add honey and cider vinegar to vegetables, and toss well.