Sunday, September 9, 2012

COOK’S CORNER: Honey-Roasted Root Vegetables



  • 1/2 medium rutabaga, peeled, cut in 1 inch pieces on bias about 2 cups
  • 1 medium turnip, peeled, cut in 1 inch pieces on bias (about 1 1/2 cups)
  • 2 Large Organic Carrots, peeled, cut in 1-inch pieces on bias (about 1 1/2 cups)
  • 1 Large Parsnip, peeled, cup in 1- inch pieces (1 1/2 cups)
  • 2 Tbsp.  Basting oil
  • Salt and Pepper to taste
  • 2 Tbsp. Butter, melted
  • 2 Tbsp. honey, warmed


  1. Toss   rutabaga, turnip, carrots and parsnips with basting oil; arrange in a single layer on baking sheet.  Season to taste with salt and pepper.  Roast 25 minutes; remove from oven.
  2. Combine  melted butter and honey to make glaze.  Drizzle over vegetables and carefully toss until completely coated.
  3. Return  veggies to oven.  Roast. Roast 8 – 10 minutes until glaze just begins to bubble.

Source:  Wegman’s


  1. Very interesting point of view. Again and again I appreciate your way of putting things.

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  2. Thank you for your kind comment and I'll keep on posting! :)