The honey butter sauce glazes, flavors and browns the vegetables during baking.
Servings6
Prep Time
Ingredients
1/2lbsrutabaga, peeled, cut into 1 inch cubes
1/2lbscarrots, peeled, cut diagonally into 1/2 inch slices
1/2lbsparsnips, peeled, cut into 1 inch slices
1lbsBrussels sprouts, trimmed
1/2lbsyams, peeled, halved lengthwise, cut into 1/2 inch slice
1/2lbsturnips, peeled, halved lengthwise, cut into 1/2 inch slice
1/4cupButter
1/4cupHoney
Instructions
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.