Honey-Baked Root Vegetables

1 Review
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Yield
4 servings (serving size: 1 cup)
March 1995
RECIPE BY Cooking Light

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

Nutritional Information

  • Calories 149
  • Caloriesfromfat 21%
  • Fat 3.4g
  • Satfat 0.6g
  • Monofat 1.3g
  • Polyfat 1.1g
  • Protein 2.6g
  • Carbohydrate 29.5g
  • Fiber 4.9g
  • Cholesterol 0.0mg
  • Iron 1.2mg
  • Sodium 243mg
  • Calcium 87mg

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.

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Ratings & Reviews

esanders's Review

esanders
September 13, 2009
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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