Honey Roasted Root Vegetables
1 Potato, cubed
2 cups Cut Rutabaga
1 (about 6 oz) turnip, peeled, bias cut 1-inch
2 Carrots, peeled, bias cut 1-inch (about 1 1/2 cups)
1 (about 6 oz) parsnip, peeled, bias cut 1-inch
2 Tbsp Basting Oil
Salt and pepper to taste
2 Tbsp Salted Butter, melted
2 Tbsp Clover Honey
2 cups Cut Rutabaga
1 (about 6 oz) turnip, peeled, bias cut 1-inch
2 Carrots, peeled, bias cut 1-inch (about 1 1/2 cups)
1 (about 6 oz) parsnip, peeled, bias cut 1-inch
2 Tbsp Basting Oil
Salt and pepper to taste
2 Tbsp Salted Butter, melted
2 Tbsp Clover Honey
Directions:
- Preheat oven to 450 degrees. Toss rutabaga, turnip, carrots, parsnip, and basting oil in large bowl; season with salt and pepper. Arrange in single layer on parchment paper-lined baking sheet.
- Roast, 25 min, until veggies are tender. Remove from oven.
- Whisk melted butter and honey in small bowl until combined. Drizzle over veggies; gently tossing to coat. Return to oven; bake, 8-10 min, until glaze begins to bubble.
Notes from Jill's Kitchen: This is the first recipe I have put on the blog without testing it out first. I got this from the Wegman's website, though, and the recipes on there don't stay up for very long, so if I wanted a record of it, I had to copy and paste it, baby! Hopefully I'll make it this week and know for sure if it is a keeper.
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