Roasted Root Vegetables

Ingredients
4 medium parsnips, peeled & halved lengthwise

4 medium turnips, peeled

1 medium sweet potato, peeled

3 medium carrots, halved lengthwise

2 medium yellow onions

8 leaves of fresh sage, slivered

3 tbsp. olive oil

1/2 tsp. black pepper

1/4 cup honey

2 leaves fresh sage, snipped

Directions

Cut vegetables into 1" pieces. In a large greased roasting pan combine parsnips, turnips or rutabaga, potatoes, carrots, onions, and the 8 leaves of slivered sage. Combine oil, salt, and pepper; drizzle over vegetables in pan. Toss lightly to coat. Roast, uncovered, in a 425 degrees over for 30 or 35 minutes until vegetables are lightly browned and tender, stirring occasionally. Drizzle honey over vegetables. Stir gently to coat. Bake 5 minutes more. To serve, sprinkle with snipped sage. Makes 8 servings.

Nutrition/serving: 143 calories, 5 g fat, 0 cholesterol, 66 mg sodium, 25 g carbohydrates; 43 g fiber; 2 g protein.

YUMM-O!