Honey-Glazed Roasted Fall Vegetables

• 3 medium beets
• 3 medium Yukon Gold or other thin-skinned potatoes
• 3 purple onions
• 3/4 cup chicken broth
• 3 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 3 medium turnips
• 2 tablespoons lemon juice
• 1 1/2 tablespoons honey

1. Peel first 3 ingredients; cut each into 8 wedges. Toss together vegetable wedges, chicken broth, and next 3 ingredients in a large bowl. Spread wedges evenly in a 15- x 10-inch jellyroll pan; pour chicken broth mixture over vegetables in pan.
2. Bake at 375u0b0 for 20 minutes.
3. Peel turnips, and cut each into 8 wedges. Add to baked vegetables, stirring to coat well; bake 20 more minutes or until liquid is absorbed.
4. Stir together lemon juice and honey; add to vegetables, tossing well.
5. Note: To make ahead, chill vegetables after baking 40 minutes. Remove from refrigerator; let stand 30 minutes. Bake, covered, at 375u0b0 for 15 minutes; toss with lemon juice mixture.

beets, potatoes, purple onions, chicken broth, olive oil, salt, pepper, turnips, lemon juice, honey

Taken from www.myrecipes.com/recipe/honey-glazed-roasted-fall-vegetables (may not work)