INGREDIENTS
2 cups
coarsely chopped peeled sweet potato (about 1 large)
1 1/2 cups
coarsely chopped peeled turnip (about 2 medium)
1 1/2 cups
coarsely chopped parsnip (about 2 medium)
1 1/2 cups
coarsely chopped carrot (about 2 medium)
1/4 cup
tupelo honey
2 tbsp
olive oil
1/2 tsp
salt
3
shallots, halved
Cooking spray