Herb Roasted Florida Root Vegetables with Wildflower Honey

servings 6

calories 206

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Ingredients

½ pound Florida sweet potato, peeled and cut into ½-inch pieces

½ pound Florida purple sweet potato, peeled and cut into ½-inch pieces

½ pound Florida radish, trimmed and cut in half

½ pound Florida potato, cut into ½-inch pieces or whole small potatoes

2 tablespoons Florida honey (such as wildflower)

½ pound parsnips, peeled and cut into ½-inch pieces

½ pound carrots, peeled and cut into ½-inch pieces

2 tablespoons olive oil

1 tablespoon all-purpose seasoning blend (such as Everglades)

1 tablespoon fresh thyme, chopped fine (plus whole sprigs for garnish)

Sea salt and fresh ground pepper, to taste

Preparation

Preheat the oven to 425 degrees. In a large mixing bowl, add all the root vegetables, olive oil, spice blend, fresh thyme and honey. Stir to coat. Use a light coating of nonstick spray on two cookie sheets. Evenly divide the seasoned root vegetables among both pans and spread out the root vegetables to not overcrowd. Cover each cookie sheet with aluminum foil and carefully place them in the preheated oven for 30 minutes. Carefully discard the foil wrapping and use a metal spatula to test the doneness of the thickest pieces. Place back in the oven uncovered for another 7 to 10 minutes until crispy and tender. Carefully remove from oven and let cool slightly. Taste and adjust seasoning with sea salt and fresh ground pepper. Garnish with fresh sprigs of thyme and serve warm.

Nutrition

Calories Per Serving206
Fat5g
Cholesterol0mg
Sodium253mg
Carbohydrates40g
Fiber7g
Protein3g

Herb Roasted Florida Root Vegetables with Wildflower Honey

Ingredients

Preparation

Nutrition

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