Honey-Roasted Root Vegetables

• 12 rutabaga, medium-sized
• 1 (6 ounce) turnips, medium-sized
• 2 carrots, large (about 1 1/2 cups)
• 1 (6 ounce) parsnips, large (about 1 1/2 cups)
• 2 tablespoons basting oil (Wegmans brand recommended but not necessary)
• salt and pepper
• 2 tablespoons butter, melted
• 2 tablespoons honey, warmed

1. Preheat oven to 450F.
2. Peel each vegetable and cut into 1-inch pieces on a bias.
3. Toss rutabaga, turnip, carrots and parsnips with basting oil.
4. Arrange in a single layer on a baking sheet.
5. Season to taste with salt and pepper.
6. Roast for 25 minutes.
7. Remove from oven.
8. Combine melted butter and honey to make a glaze.
9. Drizzle over vegetables and carefully toss until completely coated.
10. Return vegetables to oven.
11. Roast for 8 - 10 minutes until glaze just begins to bubble.

carrots, basting oil, salt, butter, honey

Taken from www.food.com/recipe/honey-roasted-root-vegetables-473406 (may not work)