Rutabagas And Carrots With Dill Dressing

• 2 medium rutabagas, approx. total of two pounds, peeled and cubed
• 4 large carrots, peeled and cut into 1 inch cubes
• 1 -2 tablespoon olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 2 tablespoons honey
• 1 -2 tablespoon white balsamic vinegar
• 1/4 teaspoon dried dill weed

1. Preheat oven to 375 degrees.
2. Toss rutabagas and carrots with olive oil, salt and pepper. Spread in a single layer on a baking sheet that has been sprayed with non-stick cooking spray, and bake the vegetables for 30-40 minutes, stirring every ten minutes, until the vegetables are tender and have begun to caramelize.
3. Combine white balsamic vinegar, honey, dill weed and additional dashes of salt and pepper in a small jar or whisk them together in a small bowl.
4. Put the roasted vegetables in a serving dish and pour the dressing over them, stirring to combine. Serve warm or at room temperature.

rutabagas, carrots, olive oil, salt, pepper, honey, white balsamic vinegar, dill weed

Taken from www.food.com/recipe/rutabagas-and-carrots-with-dill-dressing-256799 (may not work)