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Honey-Roasted Root Vegetables

Posted Jan 04 2011 1:39pm

I love root vegetables, especially the roasted kind. And when you add honey to the mix… perfection.

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So, when I stumbled upon a recipe for Honey-Roasted Root Vegetables from Cooking Light, I knew that I wanted to make it as soon as possible.

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The recipe calls for sweet potatoes, turnips, parsnips, and carrots. It also calls for shallots, but I didn’t have any on-hand. Even still, I think the dish turned out wonderfully. It’s a good thing too because I’m going to be eating these leftover for days!

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The honey really enhances the natural sugars of the caramelized vegetables and, boy, are they delicious! The sweet potatoes practically tasted like candy!

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Lunch

For lunch, I paired the Honey-Roasted Root Vegetables with a small piece of pork (leftover from last night’s dinner ) and a toasted English muffin with almond butter spread on top.

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After eating that meal, I am SO full! I might even be too full for something sweet!

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Afternoon plans: Pug walk + getting my yoga on! :-D

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