Honey-Roasted Root Vegetables

Honey-Roasted Root Vegetables(Adapted from CL)

2 cups coarsely chopped peeled sweet potatoes
1 1/2 cups coarsely chopped peeled turnips
1 1/2 cups coarsely chopped parsnips
1 1/2 cups coarsely chopped carrots
1/4 cup dandelion honey
2 tablespoons olive oil
1/2 teaspoon salt
3 shallots, halved

Preheat oven to 450°.

In a large bowl, combine all ingredients and toss well to coat. Place vegetable mixture on a jelly-roll pan coated with cooking spray. Bake at 450° for 35 minutes or until vegetables are tender and begin to brown, stirring every 15 minutes.