Recipe: Honey-Baked Root Vegetables

HONEY-BAKED ROOT VEGETABLES

2 tablespoons honey
1 tablespoon margarine, melted
1/4 teaspoon salt
1 pound carrots, cut 4x1/2-inch sticks
1 small rutabaga, about 1 pound, cut 4x1/2-inch sticks

Combine honey, margarine, and salt in a large bowl; stir well.

Add carrot and rutabaga; toss to coat vegetables.

Arrange the vegetables in a single layer in a 15x10 inch jelly-roll pan coated with cooking spray.

Bake at 375 degrees F for 1 hour or until vegetables are tender, stirring occasionally.

Yield: 4 servings (1 cup each)
Source: Cooking Light Magazine, March 1995