Stir 1/2 tablespoon melted butter, honey, lemon juice, garlic, thyme, ground chiles, cumin, cinnamon, and pinch of cayenne pepper in small bowl to blend. Season to taste with salt. Let glaze stand at least 45 minutes to allow flavors to blend. Do AHEAD: Can be made 2 hours ahead. Let stand at room temperature.
Preheat oven to 400°F. Line large rimmed baking sheet with parchment paper. Spread parsnips, turnips, and rutabagas evenly on prepared baking sheet. Drizzle remaining 1 1/2 tablespoons melted butter and olive oil over; sprinkle with salt and pepper and toss to coat well. Roast until vegetables are soft and browned in spots, tossing occasionally, about 50 minutes.
Pour glaze over vegetables; toss to coat evenly. Roast until glaze is absorbed and vegetables are browned, tossing occasionally, about 15 minutes longer. Serve warm.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	406.5 Kcal (1702 kJ)
Calories from fat	308.37 Kcal
		% Daily Value*
Total Fat	34.26g	53%
Cholesterol	80.98mg	27%
Sodium	55.55mg	2%
Potassium	517.53mg	11%
Total Carbs	25.28g	8%
Sugars	13.27g	53%
Dietary Fiber	5.25g	21%
Protein	2.18g	4%
Vitamin C	37.7mg	63%
Vitamin A	0.5mg	16%
Iron	0.7mg	4%
Calcium	75.2mg	8%

Amount Per 100 g
Calories	181.82 Kcal (761 kJ)
Calories from fat	137.93 Kcal
		% Daily Value*
Total Fat	15.33g	53%
Cholesterol	36.22mg	27%
Sodium	24.84mg	2%
Potassium	231.48mg	11%
Total Carbs	11.31g	8%
Sugars	5.93g	53%
Dietary Fiber	2.35g	21%
Protein	0.98g	4%
Vitamin C	16.9mg	63%
Vitamin A	0.2mg	16%
Iron	0.3mg	4%
Calcium	33.6mg	8%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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