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Ingredients
- 12 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
Method
- Preheat oven to 450F.
- Peel each vegetable and cut into 1-inch pieces on a bias.
- 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.
- Combine melted butter and honey to make a glaze.
- Drizzle over vegetables and carefully toss until completely coated.
- Return vegetables to oven.
- Roast for 8 - 10 minutes until glaze just begins to bubble.
