Honey-baked root vegetables
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Honey |
| 1 | tablespoon | Melted butter |
| ¼ | teaspoon | Salt |
| 1 | pounds | Carrots cut in 4x«-inch sticks |
| 1 | small | Rutabaga (1 lb) cut in 4x«-inch sticks |
| Cooking spray | ||
Directions
Combine honey, butter and salt in a large bowl; stir well. Add carrot and rutabaga; toss to coat vegetables.
Arrange vegetables in a single layer in a 15x10-inch jelly roll pan coated with cooking spray. Bake at 375øF for 1 hour or until vegetables are tender, stirring occasionally.
Cooking Light March 1995
Submitted By DIANE LAZARUS On 03-01-95
Related recipes
- Baked harvest vegetables
- Grilled root vegetables
- Honey drizzled vegetables
- Honey roast carrots
- Honey-glazed roots medley
- Honey-style roasted vegetables
- Honeyed roast potatoes
- Maple glazed root vegetables
- Mashed root vegetables
- Oven baked vegetables
- Oven-roasted harvest vegetables
- Oven-roasted vegetables
- Oven-roasted winter vegetables
- Roasted baby root vegetables
- Roasted root vegetable salad
- Roasted root vegetables
- Roasted root vegetables with walnuts
- Roasted roots
- Spiced roasted root vegetables
- Thyme-roasted root vegetables