This is a nice change from the standard boiled, steam or microwaved veggie dishes. Easy to make, does not take a lot of time and perfect to accompany holiday roasts. The honey-butter drizzle gives just the right amount of sweetness without overpowering the natural earthy flavors the root vegetables. This is an excellent way to showcase a few of the least popular root veggies, which are always left standing on the sidelines waiting to be called in to play.
If you are a bit tired of everyday side dishes and you'd like some new flavors at the table, this is the recipe to try.
2 Cup (32 tbs) (Food You Feel Good About Cleaned & Cut)
1 Cup (16 tbs), peeled, cut in 1-inch pieces on bias (1 medium 6 ounce)
1 Cup (16 tbs), peeled, cut in 1-inch pieces on bias (2 large, Food You Feel Good About Organic)
1 Cup (16 tbs), peeled, cut in 1-inch pieces on bias (1 large)
2 Tablespoon (Wegmans)
Cracked black pepper
2 Tablespoon, melted (Wegmans)
2 Tablespoon, warmed (Wegmans)
1. Preheat oven to 450 degrees F.
2. Prepare the veggies if not using packaged, prepared ones.
3. Toss rutabaga, turnip, carrots and parsnips with basting oil in large bowl.
4. Arrange them in a single layer on a baking sheet. Season to taste with salt and pepper.
5. Roast 25 minutes, then remove from oven.
6. Combine melted butter and honey to make glaze. Drizzle over vegetables and carefully toss until completely coated.
7. Return veggies to oven. Roast another 8-10 minutes until glaze just begins to bubble.
8. Tip onto a platter or into a large bowl. Garnish with a spring of thyme or rosemary. Serve with roast or steaks.