ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Roasted Glazed Vegetables

Yield Makes 8 to 10 servings

Ingredients

  • 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

How to Make It

  1. Heat a roasting pan in a 325° oven for 10 minutes.

  2. Stir together first 5 ingredients in a large bowl; add vegetables, tossing to coat. Arrange vegetables in a single layer in hot roasting pan.

  3. Bake at 325° for 45 to 50 minutes or until tender.