Honey-Glazed Roasted Fall Vegetables

Ingredients

• 3 medium beets 
• 0.8 cup chicken broth 
• 1.5 tablespoons honey 
• 2 tablespoons juice of lemon 
• 3 tablespoons olive oil 
• 0.5 teaspoon pepper 
• 3  purple onions 
• 1 teaspoon salt 
• 3 medium turnips 
• 3 medium yukon gold 

Equipment

• bowl
• frying pan
• oven

Directions

1. Peel first 3 ingredients; cut each into 8 wedges. Toss together vegetable wedges, chicken broth, and next 3 ingredients in a large bowl.
2. Spread wedges evenly in a 15- x 10-inch jellyroll pan; pour chicken broth mixture over vegetables in pan.
3. Bake at 375 for 20 minutes.
4. Peel turnips, and cut each into 8 wedges.
5. Add to baked vegetables, stirring to coat well; bake 20 more minutes or until liquid is absorbed.
6. Stir together lemon juice and honey; add to vegetables, tossing well.
7. Note: To make ahead, chill vegetables after baking 40 minutes.
8. Remove from refrigerator; let stand 30 minutes.
9. Bake, covered, at 375 for 15 minutes; toss with lemon juice mixture.