Rutabagas and Carrots With Dill Dressing

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READY IN: 50mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 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
  • 12
    teaspoon salt
  • 14
    teaspoon pepper
  • 2
    tablespoons honey
  • 1 -2
    tablespoon white balsamic vinegar
  • 14
    teaspoon dried dill weed
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DIRECTIONS

  • Preheat oven to 375 degrees.
  • 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.
  • 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.
  • Put the roasted vegetables in a serving dish and pour the dressing over them, stirring to combine. Serve warm or at room temperature.
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