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Roasted Glazed Vegetables

Yield Makes 8 to 10 servings


  • 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.