Honey and Herb-Roasted Root Vegetables

Ingredients

• 0.3 teaspoon pepper black freshly ground
• 1.5 cups butternut squash cubed peeled ()
• 1.5 teaspoons cider vinegar 
• 1.5 cups fennel bulb sliced ( 1 small bulb)
• 0.5 teaspoon thyme leaves fresh chopped
• 6  garlic cloves peeled
• 1 tablespoon honey 
• 1 tablespoon olive oil 
• 1 cup parsnips ()
• 1.3 cups potatoes red cubed ()
• 0.8 teaspoon salt 
• 3 large shallots peeled halved
• 1 cup turnip cubed peeled ()

Equipment

• bowl
• frying pan
• oven

Directions

1. Preheat oven to 45
2. 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.
3. Bake at 450 for 25 minutes or until vegetables are browned and tender.
4. Place vegetable mixture in a large bowl.
5. Add honey and cider vinegar to vegetables, and toss well.