Honey-Roasted Root Vegetables

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READY IN: 1hr 5mins
Recipe by MarthaStewartWanabe

This recipe is from our local supermarket, Wegmans' Menu Magazine, Winter 2012 Edition. I haven't made it yet, but it sounds very simple and delicious.

Ingredients Nutrition

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

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