Makes 8 to 10 servings
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1/4 cup butter or margarine, melted
1/4 cup firmly packed brown sugar
1/4 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1/2 teaspoon pepper
4 medium parsnips, peeled and cut into 1-inch cubes
4 medium carrots, peeled and cut into 1-inch cubes
2 medium-size sweet potatoes, peeled and cut into 1-inch cubes
1/2 medium rutabaga, peeled and cut into 1-inch cubes
Heat a roasting pan in a 325° oven for 10 minutes.
Stir together first 5 ingredients in a large bowl; add vegetables, tossing to coat. Arrange vegetables in a single layer in hot roasting pan.
Bake at 325° for 45 to 50 minutes or until tender.