Rutabagas and Carrots With Dill Dressing

The original recipe was Rutabagas with Dill Dressing from Taste of Home's "Light & Tasty" magazine. I added carrots and substituted white balsamic vinegar for the white wine vinegar called for in the original recipe. I think the dressing would work beautifully with any combination of root vegetables, though. This is a recipe I'll make again and again!

• Ready In: 50 mins
• Serves: 4

Ingredients

• 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

Directions

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.