This no-fuss side dish roasts while you're tending to the rest of the meal.
4 cups (1-inch) cubed peeled sweet potato
3 cups (1-inch) cubed peeled rutabaga
2 cups (1-inch) sliced parsnip
1 tablespoon vegetable oil
2 medium onions, each cut into 8 wedges
1/3 cup packed brown sugar
2 tablespoons orange marmalade
2 tablespoons lemon juice
1 tablespoon sweet honey mustard
1/4 teaspoon salt
1/8 teaspoon ground red pepper
Dash of ground nutmeg
How to Make It
Preheat oven to 400°.
Combine first 5 ingredients in a bowl; toss. Arrange vegetables in a single layer in a shallow roasting pan coated with cooking spray. Bake at 400° for 45 minutes; stir twice.
Combine sugar and remaining ingredients in a small saucepan; bring to a boil. Reduce heat; simmer 1 minute. Pour over vegetables; toss gently. Bake an additional 15 minutes or until vegetables are tender.