Honey-Roasted Root Vegetables |
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Prep Time: 15 Minutes Cook Time: 50 Minutes |
Ready In: 65 Minutes Servings: 6 |
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This recipe is from our local supermarket, Wegmans' Menu Magazine, Winter 2012 Edition. I haven't made it yet, but it sounds very simple and delicious. Ingredients:
1/2 rutabaga, medium-sized |
1 (6 ounce) turnips, medium-sized |
2 carrots, large (about 1 1/2 cups) |
1 (6 ounce) parsnips, large (about 1 1/2 cups) |
2 tablespoons basting oil (wegmans brand recommended but not necessary) |
salt and pepper |
2 tablespoons butter, melted |
2 tablespoons honey, warmed |
Directions:
1. Preheat oven to 450°F.
2. Peel each vegetable and cut into 1-inch pieces on a bias.
3. Toss rutabaga, turnip, carrots and parsnips with basting oil. Arrange in a single layer on a baking sheet. Season to taste with salt and pepper. Roast for 25 minutes. Remove from oven.
4. Combine melted butter and honey to make a glaze. Drizzle over vegetables and carefully toss until completely coated.
5. Return vegetables to oven. Roast for 8 - 10 minutes until glaze just begins to bubble.
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