COOK’S CORNER: Honey-Roasted Root Vegetables

Ingredients:

• 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

Method:

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