Honey-Baked Root Vegetables

Name: Honey-Baked Root Vegetables
Yield: 4 servings (serving size: 1 cup)
Ingredients: 2 tablespoons honey; 1 tablespoon margarine, melted; 1/4 teaspoon salt; 1 pound carrots, cut into 4 x 1/2-inch sticks; 1 small rutabaga (about 1 pound), cut into 4 x 1/2-inch sticks; Vegetable cooking spray

1 Review

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Yield

4 servings (serving size: 1 cup)

Ingredients

2 tablespoons honey
1 tablespoon margarine, melted
1/4 teaspoon salt
1 pound carrots, cut into 4 x 1/2-inch sticks
1 small rutabaga (about 1 pound), cut into 4 x 1/2-inch sticks
Vegetable cooking spray

How to Make It

Step 1

Combine honey, margarine, and salt in a large bowl; stir well. Add carrot and rutabaga; toss to coat vegetables.

Step 2

Arrange the vegetables in a single layer in a 15 x 10-inch jelly-roll pan coated with cooking spray. Bake at 375° for 1 hour or until the vegetables are tender, stirring occasionally.

Step 3

Note: Substitute "squeeze" or liquid margarine for the melted margarine, if desired.

Ratings & Reviews

esanders's Review

2009-09-13T01:48:31-04:00 esanders

I made this with carrots and potatoes from our local farmers market, and added about a tablespoon of fresh sage from our herb garden. It came out very good, with sweetness from the honey and good flavor from the root vegetables. It took just over 30 minutes to cook through, so it's good to check the pan every 15 minutes. I will definitely make this again; it goes great with grilled meats.

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