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Honey Butter Glazed Roasted Fall Vegetables

The honey butter sauce glazes, flavors and browns the vegetables during baking.
Servings 6
Prep Time

Ingredients

  • 1/2 lbs rutabaga, peeled, cut into 1 inch cubes
  • 1/2 lbs carrots, peeled, cut diagonally into 1/2 inch slices
  • 1/2 lbs parsnips, peeled, cut into 1 inch slices
  • 1 lbs Brussels sprouts, trimmed
  • 1/2 lbs yams, peeled, halved lengthwise, cut into 1/2 inch slice
  • 1/2 lbs turnips, peeled, halved lengthwise, cut into 1/2 inch slice
  • 1/4 cup Butter
  • 1/4 cup Honey

Instructions

  1. Fill Dutch oven half full of water; stir in 1 teaspoon salt. Bring water to a boil; stir in vegetables. Cook 5 minutes; drain. Melt butter and honey in large roasting pan in preheated 450 F oven. Add vegetables; stir to coat with butter mixture. Bake until golden brown (23-30 minutes), stirring once.