Toss vegetables with oil in large bowl; spread onto rimmed baking sheet.
Roast 15 to 20 min. or until vegetables are tender and golden brown. Remove from oven.
Bring honey, vinegar, mustard, soy sauce and pepper to boil in large skillet on medium-high heat, stirring constantly. Cook and stir 1 min. or until slightly thickened. Remove from heat.
Add vegetables; stir until evenly coated with glaze. Stir in parsley.
Substitute 1 cup cut-up red onion pieces (1/2 inch pieces) for the pearl onions.
Substitute 1 cup quartered Brussels sprouts for half of the potatoes.
Roasting brings out the sweet flavor of these colorful root vegetables. Plus, this tangy side dish is rich in vitamin A, thanks to the bright orange carrots.
Calories From Fat
% Daily Value*
Total Fat 2.50g
Saturated Fat 0.00g
Trans Fat 0.00g
Total Carbohydrates 24.00g
Dietary Fibers 3.00g
* Percent Daily Values are based on a 2,000 calorie diet.
6 servings, 2/3 cup each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.