Rating: 3 stars
1 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 0
  • 5 star values: 0
Recipe by Cooking Light March 1995

Gallery

Recipe Summary

Yield:
4 servings (serving size: 1 cup)
Advertisement

Ingredients

Ingredient Checklist

Directions

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

    Advertisement
  • 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.

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

Nutrition Facts

149 calories; calories from fat 21%; fat 3.4g; saturated fat 0.6g; mono fat 1.3g; poly fat 1.1g; protein 2.6g; carbohydrates 29.5g; fiber 4.9g; iron 1.2mg; sodium 243mg; calcium 87mg.
Advertisement
Advertisement