Honey-Roasted Root Vegetables

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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 tablespoons olive oil

1/2 teaspoon salt

3 shallots, halved

Cooking spray

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